Nut Medley

Hot peanuts, cashews, pistachios, Brazil nuts, almonds and hazelnuts are mouth watering when properly fried. They require a controlled heat source and must be well drained before salting. If you are going to serve an assortment of fried nuts, contrast sizes and colors.

 

Preparation and cooking time: 25 minutes

 

Ingredients

• Sunflower or vegetable oil for frying

• Whole peanuts, with skins, half peanuts, without skins, whole cashews, whole almonds, with skins, whole almonds, blanched, whole pistachios, with skins, whole Brazil nuts, with skins, whole hazelnuts, without skins – 2 cups (275 g) of 3 or 4

• Salt – ¼ – ½ teaspoon (1-2 ml) 
 

Preaparation

Heat the oil to depth of 1 inch (2.5 cm) in a heavy large frying pan or sauté pan over moderately low heat. When the temperature reaches 310 F (155 C), add the nuts. Fry at 300-310 F (150-155 C), stirring often, for 10-12 minutes or until golden brown. Remove with a slotted spoon and drain in a strainer resting over a cake pan, then transfer to several thicknesses of paper towels. Blot off the excess oil with more paper towels. While still warm, toss in the salt and mix.
 

Makes:
2 cups (480 ml)
 

By Yamuna Devi Dasi