Sweet & Salty Rosemary Roasted Mixed Nuts Recipe (2024)

FAQs

How do you get seasoning to stick to roasted nuts? ›

To get the spices to stick to the nuts, use egg whites, butter, coconut oil, olive oil or blanch the nuts in boiling water. Some recipes call for nuts to be fried in oil prior to seasoning, but this adds unnecessary fat – you can make them just a delicious without all the extra calories.

There are four ways to salt unsalted nuts: heat them in a pan, steam them, soak them in brine, or spray and dry them in oil. Heating them in a pan is quickest, steaming is healthiest, brine is best for shelled nuts, and roasting is best for maximum crispness.

You may think it's a nutty idea, but the best place to keep nuts is in the freezer! Nuts contain a lot of oil and can become rancid if stored in the pantry. Instead, place them in separate airtight containers or sealable plastic bags, then label, date and freeze for up to six months.

It may seem counterintuitive to soak your nuts before you roast them, when the goal is a crunchy cashew. But some experts swear by this trick to give your cashews extra flavor, as well as helping them be more digestible.

Hands down, the best method for toasting nuts is in the oven. In my experience, it produces the best flavor and yields the most even results, especially for large batches.

Place nuts in a strainer and rinse well with filtered water. Make sure you get all the nuts wet as it is the water that helps the salt to stick. Place rinsed nuts in a bowl and toss well with sea salt.

Macademia nuts, that are said to be world's most expensive nuts come with an array of benefits. Renowned Nutritionist Kavita Devgan elaborates on the health benefits of macadamia nuts, shedding light on their potential to enhance our vitality and contribute to a balanced lifestyle.

Q: Do Nuts Expire? A: Nuts can't expire; however, they can change in taste or go rancid. Nuts contain much-unsaturated fat, an oil that makes nuts likely to go rancid.

Nuts should be stored in their own airtight containers, such as glass, ceramic, or sturdy plastic containers. Even freezer bags are a good option. In selecting the container it's important to assess them for their airtightness.

Is it better to store nuts in the refrigerator or freezer? ›

To keep your nuts tasting their best and lasting for a while, we recommend storing them in an air-tight container in your freezer. Most nuts should keep for up to 1 year when stored that way. Label your container with what's inside as well as the day you store it and your preferred "use-by" date.

How to roast nuts on the stove. You can toss the nuts right into a pan over medium heat, no oil necessary. Just shake the pan occasionally so they toast evenly and don't burn. When they're finished, transfer them out of the hot pan so they don't keep browning.

Because the dry, indirect heat the oven offers will toast the nuts more evenly than a skillet will. Using a skillet might trim a few minutes off your cook time, but the heat is uneven. Even if you're using medium or medium-low heat, you'll still get black or charred spots.

Don't chop: Begin with whole, raw nuts. If your recipe calls for toasted chopped nuts, roast them whole, if possible. Chopped bits will cook unevenly, due to the differing sizes, and some pieces will likely burn. Just a few burned bits can ruin your entire batch.

Saute your food on the stove with 1–2 tablespoons (15–30 mL) of water, vegetable broth, cooking vinegar, or wine to help your seasoning stick without oil. Spritz your food with water or cooking vinegar before seasoning it, then place it in the oven to roast. Or, dry roast your veggies and season them afterward.

Luckily, plain nuts can still be dressed post-roast; you just need to work quickly. As soon as a tray of warm nuts is pulled from the oven, toss them with seasonings of your choice.

Toss the nuts with the melted butter in a bowl and spread on a parchment-lined baking sheet. Roast for 8 minutes. Remove pan from the oven and toss the nuts with a spatula for even toasting. Sprinkle with 1 tablespoon of the Tajín seasoning, tossing again to coat.

Seasoning. Now it's time to season. Toss the seeds in a bit of olive oil or melted butter first to help the seasoning stick (and to add some extra flavor and keep the seeds from burning). For seasoning, you could just use salt and call it a day, nothing wrong with that!