nutter

weekend treats for you to try: maple-glazed pecans, adapted from a "tartine" recipe. very lightly sweet, and salty too, which makes them v. addictive. so easy, cheaper and fresher than the stuff you can buy prepackaged.

spiced herby almonds, also adapted from another "tartine" recipe. the ingredients are the more or less the same, the quantities just a suggestion, experimentation mandatory. the main diff in both these recipes is that i used a microwave for ease, convenience, and to appease said microwave of its reheating leftovers doldrums. the only problem in this is that i have no idea of how to tell you when the nuts are done. if you smell something burning, that's means they are really, really...done. times given in the recipes below are for a 1200w microwave, for nuts that are extra toasty, but not burnt. if you feel this is a far too foolish method (i don't blame you), roast them on a lined cookie sheet in a conventional oven at 400˚F for six to eight minutes, stirring occasionally.

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vaguely related: friends from japan arrived, bearing large quantities of roasted chestnuts. usually a highlight on their own, but made more fun with a little plastic doohickey that scores the chestnuts for easy access. how fun is that? very, i say. :sigh:

maple glazed pecans adapted from a "tartine" cookbook recipe

2 tbsp corn syrup
2 tbsp maple syrup
2 tbsp white sugar
1 tsp sea salt
3-4 cups of raw, shelled pecans

mix all ingredients well. microwave in a glass or ceramic dish, one or two cups at a time, on "high" for one minute. stir well. return to microwave for one minute. stir again. return to microwave for another 30 seconds to a minute, keeping a close nose for signs of burning. cool completely, stirring occasionally to break up the sticking pieces. cool completely. if they aren't crunchy enough or are too sticky for you, return 'em to the microwave for another minute zap.

spiced almonds adapted from a "tartine" cookbook recipe

a couple sprigs of thyme
a small stalk of rosemary
1 tbsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp sea salt
2 tbsp corn syrup
3-4 cups of raw almonds

strip the leaves off the rosemary stalk. finely mince the thyme and rosemary. in a large bowl, mix all ingredients well. microwave in a glass or ceramic dish, one or two cups at a time, on "high" for one minute. stir well. return to microwave for one minute. stir again. return to microwave for another 30 seconds to a minute, keeping a close nose for signs of burning. cool completely, stirring occasionally to break up the sticking pieces. cool completely. if they aren't crunchy enough for you, return 'em to the microwave for another minute zap.