~ This is Day 257 ~
You can apply this cooking method to any type of nut, I assume, but I’ve only done this to hazelnuts, pistachios, walnuts, and pecans. Haven’t tried any other kind of nut but I think it should work.
In the restaurant kitchen, this counts as a garnish and garnishes are usually “snacked” on by cooks and chefs. They’re snacked on for a reason because these brown buttered nuts by themselves are indeed an addicting snack! You can either add these awesome toasted nutty nuts to your dish or eat them alone.
(It’s too late now but is it “brown buttered nuts” or “browned butter nuts”. I’m starting to second guess myself… but whatever, you know what I mean!)
If you liked any of my tools and stuff from the video, you can get it yourself with these links:
- Sauté pan: T-Fal 10.5″ $24.99 • Cuisinart 10″ $39.99 • All-Clad 10″ $80.40
- Rubber spatula
- Quarter sheet tray with rack
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