Sauteed Nuts

Hands up if you’re ready for me to be done recovering and get on with the recipes?  Anyone?  Oh, I see a few in the back!  I’ll take it.

Guys, this last month or so has been quite the adventure.  I went to Disneyland and forgot to schedule a recipe.  I had surgery and forgot to schedule a few recipes.  And now I’m finally able to get up, move about the cabin, and get some baking/cooking in!  But as I’ve been easing back into my daily routine I needed something simple, basic, and, well, delicious. So I’m teaching you how to fry nuts.

Sauteed Nuts

Most people do it on a baking sheet in the oven, but did you know it’s just as easy to toast nuts on the stove? Maybe even easier. Are you ready for possibly one of the shortest recipes to date?

Start by heating a pan on medium heat. Unlike all my other posts where I go on and on about my cast iron skillets, this can honestly be any pan. When the pan is warm, add all the nuts. The trickiest part of this recipe is making sure nothing is “crowded”. What that means, in chef terms, is that there is space around each nut to shift around and have even heat distribution. It also means everything is in a single layer, not heaped on top of each other. If there’s too many nuts either do it in two batches or get a bigger pan.

Slowly toast the nuts over the medium heat until they smell fragrant and, well, nutty. Stir every few minutes with a spatula or simply by shaking the pan and tossing around the nuts in it. It’s a fancy chef thing… I usually just use a spatula…

Remove from the heat and allow to cool before adding to your recipe! You can also add the tiniest bit of water and kosher salt to the pan to salt-roast your nuts! But if you’re using them in a recipe, like this Nutcake, you’ll want them plain!

Link’s Sauteed Nuts:

• Any Nut