These are a revelation, so far from canned mixed nuts that you may have trouble believing it; and they’re almost no work at all. I suggest relying heavily on pecans or walnuts, almonds, pistachios, and cashews, with a sprinkling of anything else handy.
2 cups (about 1 pound) mixed unsalted shelled nuts
2 tablespoons peanut oil or melted butter
Salt and freshly ground black pepper
MAKES: 4 to 6 servings
TIME: 15 minutes
- Heat the oven to 450 F. Toss the nuts in a bowl with the oil or butter and some salt and pepper. Put on abaking sheet and roast, shaking occasionally, until lightly browned, about 10 minutes. Cool before serving; they will crisp as they cool. Sautéed Buttered Nuts.
- Even better tasting: Put 4 tablespoons butter or peanut oil in a large skillet over medium-low heat. When the butter melts or the oil is hot, add the nuts and cook, stirring, until lightly browned, about 10 minutes. Be patient; high heat will burn the nuts. As they cook, season with salt and pepper. Cool before serving.
- Spiced Buttered Nuts.
- Real bar food: Add 1 teaspoon to 1 tablespoon of any spice mixture , like chili or curry powder, to the mix. If roasting, toss the nuts with the spice at the beginning. If sautéing, add it to the butter or oil as it heats.
- Roasted Nuts with No Added Fat.
- Not exactly a compromise, because these are still infinitely better than nuts straight from a jar or can: Heat the oven to 350 F. Run cold water over the nuts and put them, still wet, in one layer on a baking sheet. Sprinkle with coarse salt and put in the oven. Bake, without stirring, until they are light brown and fragrant, 10 to 15 minutes. Remove from the oven, cool slightly, and serve or hold at room temperature for up to a few hours.