NUT'THING
BUT NUT TIPS
Blanching Almonds:
To blanch shelled almonds, put
them into boiling water and let stand 3 minutes. Drain. Slide
skins off with your finger. Spread nuts on absorbent paper towels
to dry. Roasting also will loosen the skins of peanuts, either
shelled or unshelled. Source: Almond Board of California.
Chopping Nuts:
If you need large nut pieces,
simply break nuts like pecans or walnuts with your fingers. For
finer pieces, use a knife or chopping bowl. Almonds may be chopped
in a blender or food processor, 1/2 cup at a time for 30 seconds
on high speed. Or, place nuts in a zip lock bag and pound with
a mallet or the bottom of a small sauce pan.
Roasting Nuts:
Roasting improves the flavor
of nuts. To roast, place blanched or blanched nuts on a baking
sheet in a preheated 300° F. oven. Bake for about 5 to 10
minutes, turning frequently to avoid scorching. Watch closely,
as the nuts may be golden one minute then turn dark brown the
next.
Storing Nuts:
Store nuts in their shells to
protect from light, heat, moisture, and exposure. If already
shelled, store tightly covered in cool, dark, dry place or in
the freezer. Salted nuts are more prone to rancidity than unsalted,
so we recommend refrigerating after opening.
Bonus Tip! Roasted Oats:
Roast in a 325*F (160*) oven,
stirring 2 or 3 times during baking, watching closely, as the
oats will roast faster than nuts. Try using roasted oats the
next time you make oatmeal for breakfast...yum!
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