Thread: Nuts to YOU!

"Melba's Jammin'" schrieb :
> How far in advance of using them can I toast nuts? I'm thinking of the
> walnuts I use in my brownies. A day? A week? IMWTK.

Walnuts never are toasted over here.
They work well in baking without toasting.

Cheers,

Michael Kuettner

"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]..
> How far in advance of using them can I toast nuts? I'm thinking of the
> walnuts I use in my brownies. A day? A week? IMWTK.
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- the world can
> learn much about grace from Amy and Warren.

Barb...This popped up on a Google for "storing toasted walnuts"

http://lancaster.unl.edu/food/ciq-to...ts-seeds.shtml

University of Nebraska - Lincoln
5. Store any extra toasted nuts or seeds in an airtight container in the
refrigerator for 1 to 2 weeks or freeze them in an airtight freezer
container for 1 to 3 months.

KW

Melba's Jammin' wrote:

> How far in advance of using them can I toast nuts? I'm thinking of the
> walnuts I use in my brownies. A day? A week? IMWTK.

I rarely toast nuts. Typically, I only roast for dishes that are getting
served immediately.

My nut of choice (besides Bob) are pecans. I have a sensitivity to
walnuts. My mom sends usually sends three lbs. of shelled pecan halves
from Oklahoma each year and they last me just about that long. This year
she sent four! The native varieties we get are all named after various
tribes. According to her nut guy, this is a blend of what I count as
four of the five Civilized Tribes. They are delicious.

Besides the cheesy potatoes and rutabagas I will be making creamy fudge
(I like pecans in half of it) and this EASY recipe that my family enjoys:

Praline Squares

20-24 graham crackers
1 cup butter
1 cup light brown sugar, packed
1 cup chopped pecans

Preheat oven to 350 degrees.

Line a 15x10x1-inch jelly roll pan with graham cracker squares.

Bring butter and sugar to a rolling boil, boil 2 minutes.

Remove from heat. When bubbling subsides, add chopped pecans.

Spoon over graham crackers. Bake for 10 min. Check at 8 min. because
it burns easily. Cool slightly, cut into 1 inch squares & remove from
pan while warm.

Lin's notes: This stuff spreads well when it gets heated so don't be
concerned if when putting it on the graham crackers before baking the
mixture isn't hitting all the edges.

_________________________

Never any leftovers with this and the kids like to help make it. It
travels well and stays crisp after cooling and you can even include
small packages of it in your holiday gift baskets.

--Lin

Melba's Jammin' wrote:
> How far in advance of using them can I toast nuts? �I'm thinking of the
> walnuts I use in my brownies. �A day? �A week? �IMWTK.

Doesn't much matter, most packaged shelled nuts are sold already
toasted. I see no reason you couldn't toast walnuts a month in
advance, just store in an airtight container in a cool place.

Mr. Peanut |-0

On Wed, 03 Dec 2008 12:11:47 -0600, Melba's Jammin'
<[email protected]> wrote:

>How far in advance of using them can I toast nuts? I'm thinking of the
>walnuts I use in my brownies. A day? A week? IMWTK.

I don't think it matters, but how much time does it really save by the
time you pack them back up and re-store them? As you and I have
spoken before I get most of my nuts from Farm and Fleet. I make the
following at our cottage and sometimes it may sit for a month and
there is no difference after that time.
--------------------------------------------
Chile Lime Roasted Nuts

Ingredients:
2 tablespoons peanut oil
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1 teaspoon cumin powder
1 tablespoon sugar
2 tablespoons Kosher salt divided
4 cups roasted shelled (not salted) peanuts

Directions:

Preheat oven to 450F.

In bowl combine oil, lime juice, chili powder, cumin, sugar and 1 Tbsp
salt. Add peanuts and toss well. With slotted spoon, place peanuts in
single layer on baking sheet. Roast and stir once for about 8 minutes.
Remove from baking sheet and sprinkle peanuts with remaining salt.
Cool before serving at room temperature.
-----------------------------------------------------

I also make caramel popcorn loaded with peanuts that roast along with
the popcorn and it lasts weeks also with no problems.

Caramel Popcorn

Let the popcorn cool completely before dividing it into holiday tins
for giving.


Cooking spray
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tablespoon light molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)

Preheat oven to 250°.

Coat a large jelly roll pan with cooking spray.

Combine sugar, corn syrup, butter, and molasses in a medium saucepan;
bring to a boil over medium heat. Cook 5 minutes, stirring once.
Remove from heat; stir in vanilla, baking soda, and salt. Place
popcorn in a large bowl; pour sugar mixture over popcorn in a steady
stream, stirring to coat.

Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour,
stirring every 15 minutes.

Remove from oven; stir to break up any large clumps. Cool 15 minutes.
Serve warm or at room temperature.

Note: Store in an airtight container for up to 1 week.

Lou Decruss wrote:

> I don't think it matters, but how much time does it really save by the
> time you pack them back up and re-store them? As you and I have
> spoken before I get most of my nuts from Farm and Fleet. I make the
> following at our cottage and sometimes it may sit for a month and
> there is no difference after that time.
> --------------------------------------------
> Chile Lime Roasted Nuts

Having made these recently when you last posted the recipe, I can tell
you that they didn't last long enough for anyone to get worried about
them going stale.....

Michael Kuettner wrote:
> "Melba's Jammin'" schrieb :
>> How far in advance of using them can I toast nuts? I'm thinking of the
>> walnuts I use in my brownies. A day? A week? IMWTK.
>
> Walnuts never are toasted over here.
> They work well in baking without toasting.
>
> Cheers,
>
> Michael Kuettner
>
>


Toasting walnuts or pecans gives them a wonderful flavor (if you
remember to remove them before they burn.)

gloria p

Gloria P wrote:

> Toasting walnuts or pecans gives them a wonderful flavor (if you
> remember to remove them before they burn.)

Watching Anne Burrell this weekend she said that if you could smell them
roasting in the oven, they've gone too far. The trick is to get them out
before that point.

I've certainly had to re-roast-toast-pan-brown my share of nuts. It
takes just a second of not paying attention and POOF! My Number One nut
for scorching would be slivered almonds. I always go just a little too far.

--Lin

Goomba wrote:
> Lou Decruss wrote:
>
>> I don't think it matters, but how much time does it really save by the
>> time you pack them back up and re-store them? As you and I have
>> spoken before I get most of my nuts from Farm and Fleet. I make the
>> following at our cottage and sometimes it may sit for a month and
>> there is no difference after that time.
>> --------------------------------------------
>> Chile Lime Roasted Nuts
>
> Having made these recently when you last posted the recipe, I can tell
> you that they didn't last long enough for anyone to get worried about
> them going stale.....

Roasted nuts are nice to keep around, I will add them to a salad or a
side dish, I also use them in chicken salad or tuna salad. Like you
said, they don't stick around, once people find them.


Becca

In article <6282a$4936d802$438cd1bb$[email protected]>,
"KW" <[email protected]> wrote:

> "Melba's Jammin'" <[email protected]> wrote in message
> news:[email protected]..
> > How far in advance of using them can I toast nuts? I'm thinking of the
> > walnuts I use in my brownies. A day? A week? IMWTK.
> > --
> > -Barb, Mother Superior, HOSSSPoJ
>
> Barb...This popped up on a Google for "storing toasted walnuts"
>
> http://lancaster.unl.edu/food/ciq-to...ts-seeds.shtml
>
> University of Nebraska - Lincoln
> 5. Store any extra toasted nuts or seeds in an airtight container in the
> refrigerator for 1 to 2 weeks or freeze them in an airtight freezer
> container for 1 to 3 months.
>
> KW


Perfect! Thanks, Keith.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

On Wed, 03 Dec 2008 15:32:34 -0800, Lin <[email protected]>
wrote:

>My Number One nut
>for scorching would be slivered almonds. I always go just a little too far.

Those little buggers are *hard* to toast in a skillet! Maybe if I
could flip the ingredients like a chef, it would work... but I can't.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]..
> How far in advance of using them can I toast nuts? I'm thinking of the
> walnuts I use in my brownies. A day? A week? IMWTK.
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- the world can
> learn much about grace from Amy and Warren.

As long as they're fresh to begin with, and you store them properly, they
should last at least a month.
But, why would you want to ruin perfectly wonderful brownies with walnuts?
;-)

kimberly...clearly not a walnut afficianado
--
http://eating-sandiego.blogspot.com

On Wed, 03 Dec 2008 17:58:39 -0500, Goomba <[email protected]>
wrote:

>Lou Decruss wrote:
>
>> I don't think it matters, but how much time does it really save by the
>> time you pack them back up and re-store them? As you and I have
>> spoken before I get most of my nuts from Farm and Fleet. I make the
>> following at our cottage and sometimes it may sit for a month and
>> there is no difference after that time.
>> --------------------------------------------
>> Chile Lime Roasted Nuts
>
>Having made these recently when you last posted the recipe, I can tell
>you that they didn't last long enough for anyone to get worried about
>them going stale.....

(laugh) I'm glad you liked them. I always make at least 2 batches
and they do get gobbled up. It's great that something so easy and
fast can be sooo good. It's also good (to me) that someone actually
tried something I posted. Thanks!

Lou

Lou Decruss <[email protected]> news:edufj4l3jfab4nseu0pbfukti6v6ajoqi4@
4ax.com: in rec.food.cooking

>
> (laugh) I'm glad you liked them. I always make at least 2 batches
> and they do get gobbled up. It's great that something so easy and
> fast can be sooo good. It's also good (to me) that someone actually
> tried something I posted. Thanks!

Hey! I tried them and we ate the whole batch. They are really good. I'm
taking a couple of batches home for Xmas for folks to snack on. They are
very good.

Michael

--
Christy's page at the caringbridge site:

http://www.caringbridge.org/visit/kilikini

Find me at: - michael at lonergan dot us dot com

sf wrote about almonds:

> Those little buggers are *hard* to toast in a skillet! Maybe if I
> could flip the ingredients like a chef, it would work... but I can't.

I've been practicing. It only seems to work with skillets which have the
right kind of up-curve or up-angle at the bottom. It worked pretty well when
I was making fajitas last night, but it doesn't work with my cast-iron
skillets; the sides are too steep.

I've gotten pretty good at flipping pancakes, though. Not without one
mishap: There's a kind of Indian blackeyed-pea pancake (chaura na poora)
which gets pan-fried to a toasty brown on both sides. They're pretty
fragile, so flipping them with a pancake turner usually causes them to
deform; flip-tossing them works better. I flipped dozens of them without any
problems, until the day I had a *tiny bit* too much oil in the pan. When I
flipped the pancake, the oil slopped out onto my wrist, which bore the scars
for a couple years.

When it comes to toasting almonds, they'll exude oil as they toast, which
can make them stick to the bottom of the pan. You'll need to use a spatula
or pancake turner to break them loose before you'll be able to slide them
around just by moving the pan.

Bob

Lin wrote:

>
> I've certainly had to re-roast-toast-pan-brown my share of nuts. It
> takes just a second of not paying attention and POOF! My Number One nut
> for scorching would be slivered almonds. I always go just a little too far.
>


I usually catch them when ~25% of them are too done, then I spend
way too much time fishing out the half-burnt ones to throw out.

gloria p

On Thu, 4 Dec 2008 01:03:52 -0800, "Nexis" <[email protected]> wrote:

>
>"Melba's Jammin'" <[email protected]> wrote in message
>news:[email protected]..
>> How far in advance of using them can I toast nuts? I'm thinking of the
>> walnuts I use in my brownies. A day? A week? IMWTK.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>> <http://www.caringbridge.org/visit/amytaylor> -- the world can
>> learn much about grace from Amy and Warren.
>
>As long as they're fresh to begin with, and you store them properly, they
>should last at least a month.
>But, why would you want to ruin perfectly wonderful brownies with walnuts?
>;-)
>
>kimberly...clearly not a walnut afficianado


*I* like walnuts. When I used to make brownies, I'd make half the pan
with nuts and half without.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 04 Dec 2008 16:57:53 GMT, "Michael \"Dog3\""
<don'[email protected]> wrote:

>Lou Decruss <[email protected]> news:edufj4l3jfab4nseu0pbfukti6v6ajoqi4@
>4ax.com: in rec.food.cooking
>
>>
>> (laugh) I'm glad you liked them. I always make at least 2 batches
>> and they do get gobbled up. It's great that something so easy and
>> fast can be sooo good. It's also good (to me) that someone actually
>> tried something I posted. Thanks!
>
>Hey! I tried them and we ate the whole batch. They are really good. I'm
>taking a couple of batches home for Xmas for folks to snack on. They are
>very good.

Excellent! Glad you liked them. Make some of the caramel corn recipe
I posted too! It's a big mess but worth all the cleanup. We don't
exchange gifts with adults but this year the adults are getting tins
of it. I've got a recipe for bleu cheese popcorn I'm going to play
with this weekend and see how it is. If it's good I'll take a picture
and post the recipe.

Lou

Lou Decruss <[email protected]> news:3mkij4tb7cqa6dhpiu1bg3i14ebvvvthql@
4ax.com: in rec.food.cooking

>
> Excellent! Glad you liked them. Make some of the caramel corn recipe
> I posted too! It's a big mess but worth all the cleanup. We don't
> exchange gifts with adults but this year the adults are getting tins
> of it. I've got a recipe for bleu cheese popcorn I'm going to play
> with this weekend and see how it is. If it's good I'll take a picture
> and post the recipe.

I don't like caramel corn all that much so I'm not going to make it.
However, blue cheese popcorn has all kinds of possibilities. I'd love to
see how it turns out and get the recipe.

Michael

--
Christy's page at the caringbridge site:

http://www.caringbridge.org/visit/kilikini

Find me at: - michael at lonergan dot us dot com