SLOW-ROASTED NUTS WITH SAGE LEAVES

The Progress-Index - At Home - - RECIPE -

“Roast­ing a mix­ture of nuts at a low tem­per­a­ture is a won­der­ful method,” Alice Wa­ters writes in “My Pantry.”

‘’At high tem­per­a­tures, some kinds of nuts in the mix­ture may burn, but they won’t if roasted with the oth­ers at a low tem­per­a­ture. The de­light­fully crisped sage leaves are as sat­is­fy­ing as the roasted nuts them­selves.”

Start to fin­ish: 40 min­utes (10 min­utes ac­tive)

Serv­ings: makes about 3 ½ cups

1 cup wal­nuts 1 cup al­monds 1 cup pecans 1 ½ cups loosely packed sage leaves 3 ta­ble­spoons ex­tra-vir­gin olive oil 1 tea­spoon salt

Heat the oven to 275 F. Line a rimmed bak­ing sheet with kitchen parch­ment. In a medium bowl, mix to­gether the nuts and sage leaves. Add the oil and salt and toss gen­tly un­til the nuts and sage are evenly coated.

Spread the nuts and sage on the pre­pared bak­ing sheet and bake for 20 min­utes. Stir the nuts and re­turn them to the oven for 10 more min­utes.

Re­move the pan from the oven and break a few nuts open. If their cen­ters are golden brown they are done; if the nuts still need more time, stir them and re­turn them to the oven, check­ing ev­ery 5 min­utes or so.

You want them to roast fully, not burn. I usu­ally find 35 min­utes is about right.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.