I would like to roast my own almonds (or other nuts) with honey. Ideally, at the end of the roasting, the nuts should be slightly caramelized and have absorbed most of the flavour from the honey; ...
I've become a bit obsessed with making macarons and have actually managed to make them come out nicely, so I'm looking to take them to the next level and start using different nuts from almonds. When ...
I just bought 2 pounds of pecans from a friend who received them from a fresh source. I know of all kinds of regular things to do with pecans, but short of making more or bigger dishes that happen to ...
My wife is severely allergic to both tree nuts and peanuts (as in full on anaphylaxis, hello epipen and ER). We both find this curious, since peanuts are legumes and not nuts at all. Informally we've ...
These nuts have a very tough outer shell, any tips on cracking them?
In this thread about cooking for people with allergies the first commenter (rightly, IMHO) suggests splitting up that general effort into more allergy-specific tips. The overall effort might still be ...
I've got a recipe that calls for chestnut puree. I live in Australia and it's proving difficult to find. Chestnuts on the other hand are pretty easy to find so I googled around to see if I could find ...