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01 February 2012 @ 03:15 pm
Nuts for All and All for Nuts! Recipe included  


Makes: 2 cups

FF TIP: 3 on Nuts (and Seeds)

Did you know that most nuts can be frozen? In fact the majority of nuts and seeds that people eat can be kept in the home freezer for up to a year (for example walnuts, almonds, cashews, peanuts and pecans). So if you live in a region where such crops are grown or have access to a bulk food grocer stock up and freeze an affordable and nutritious luxury. Check after the Holiday season when dry goods are often at their cheapest.

Did you also know that you can “chop” nuts while they are still in the bag? I learned this trick as a child when I went over to a friend’s house to help with the Holiday baking (a popular activity at the time). Instead of the tedious chopping I was used to doing; a bag of nuts was retrieved out of the back porch freezer, laid on the cutting board and beaten with a meat mallet until broken down to the right size. It was so much fun and a great stress reducer.

And finally, did you know that roasting nuts is easy? Raw nuts are cheaper than roasted and more readily available in bulk, so roasting or toasting them is something you will want to know. I roast mine dry and without salt as I find them sweeter plain. I have used the recipe below for both cashews and pecans** and it would equally well on other types of nuts and seeds, the key is keeping an eye on the nuts so they do not burn. If you smell them burning you are too late. So pour yourself a beverage and enjoy the nuts. J

2 c raw nuts**

Measuring Cup
13”x18” Baking Sheet with a Lip

  • Pour out nuts on baking sheet and dispose of any shells or stones.
  • Shake the pan gently to make certain all the nuts are in a single layer.
  • Toast at 350 degrees for 8 to 10 minutes.
  • Cool and store in a zip bag until used.
Frugally yours-

KC


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