As I was making this, I was wondering why I'm buying unsalted nuts, then roasting and salting them. The recipe claimed these were way better than the salted ones you'd buy in the store.
I emptied out a container of unsalted nuts into a roasting pan with butter, salt and pepper. It was tough to know how much salt to add, so I just guessed. I probably should've used some more in retrospect. I baked them for 10 minutes at 450, tossing a few times.
It was good, but not as good as I figured since the book raved about it. It was definitely more buttery than the nuts from the jar and you could definitely taste that they were nicely toasted. It wasn't that much effort and a nice change of pace, but I'm not sure I'll go out of my way to make it in the future. You could taste the difference when you had them side-by-side, but it wasn't a shocking difference.
Modifications: More salt next time.
Make again?: I think so, but not as good as the next nut recipe....
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