Roasting is done in the oven. Peanuts and chestnuts are commonly roasted in the shell.
Toasting may be done in the oven or on top of the range.
_To roast or toast shelled nuts._—Mix 1 teaspoon cooking oil or melted fat with each cup of nutmeats, if desired, for richer flavor and even browning.
To roast or toast, spread nuts on a shallow pan or baking sheet. Heat at 350° F. (moderate oven) for 5 to 12 minutes, or until lightly browned, stirring occasionally.
Toasting may also be done in a heavy pan on top of the range. Heat nutmeats slowly for 10 to 15 minutes until lightly browned, stirring frequently.
Nuts continue to brown slightly after removing from heat, so avoid overbrowning.
Sprinkle hot roasted nuts with salt, if desired.
_To roast or toast processed coconut._—Use method for shelled nuts without added fat.
_To roast peanuts in the shell._—Spread peanuts in a shallow pan and roast at 350° F. (moderate oven), stirring occasionally, for 15 to 20 minutes.
To test doneness, remove a nut from the oven and shell it. The skin should slip off easily and the kernel should be lightly browned and have a roasted flavor.
_To roast chestnuts in the shell._—Slash through the shells on the flat side of the nuts. Place chestnuts, cut sides up, on a baking sheet. Roast at 400° F. (hot oven) until tender—about 20 minutes. Insert fork through cut in shell to test tenderness.
Chop or cut nuts on a board with a knife that has a long, straight cutting edge, or use a nut chopper.
Sliver or slice nuts, while still warm and moist from blanching, with a thin, sharp knife blade.
The versatile nut may come to the dinner table in a variety of ways—as an ingredient in cooking or as a garnish.
Nuts are also popular as a snack or served with appetizers.
Try the nut recipes that follow. All recipes give the number of calories for a specified amount of food. In some cases, the variation of a recipe has a lower calorie value.
Ideas for using nuts to complement familiar recipes are also included.
Beef, boneless, tender, lean, cut in julienne 1½ pounds strips Fat or oil 1 tablespoon Butter or margarine 2 tablespoons Flour 2 tablespoons Onion salt ½ teaspoon Celery salt ½ teaspoon Paprika ½ teaspoon Salt ¼ teaspoon Beef bouillon or beef broth 1¼ cups Sour cream ½ cup Cooking sherry 1 tablespoon, if desired Chestnuts, cooked, mashed (see note) 1 cup Baked potatoes or cooked rice or noodles As desired