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12
votes
14answers
45k views

Is there any way to “Salt” unsalted cashew pieces?

I picked up a bag of cashew pieces from the bulk bin last night got home and realized they were of the unsalted variety. Which are good but for a snack not quite what I was looking for. Is there ...
15
votes
4answers
16k views

What is the best way to toast pecans?

Amongst other things, I'm making a chocolate & bourbon pecan pie for Christmas in my capacity as family pastry chef. The recipe calls for toasted pecan halves. What is the best way to toast nuts ...
14
votes
10answers
96k views

What is a good pine nut substitute for pesto?

I'm allergic to pine nuts, is there another nut I can use to make pesto?
4
votes
2answers
10k views

How much does a cup of hazelnuts weigh?

I need to purchase 1.5 cups of hazelnuts for a recipe I want to make but they’re sold by weight not volume. Approximately how much does a cup of them weigh? I would prefer to purchase as close to what ...
-1
votes
2answers
1k views

Which nuts are typically paired with raspberry and white chocolate? [closed]

I repeat: Which nuts go well with raspberry and white chocolate? I was just wondering about typical combinations that are known to go well with raspberry and white chocolate. Like regular chocolate ...
13
votes
5answers
7k views

how to grind pistachio nuts so that they stay dry

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 ...
6
votes
2answers
11k views

How to blanch and peel nuts?

I recently blanched and peeled the "skin" off 500g of shelled pistachios and 500g of almonds. For the pistachios I poured boiling water over them, waited a minute, strained, and then rubbed the nuts ...
3
votes
1answer
3k views

Is it possible to subsititute nutella for peanut butter?

Beyond the obvious differences in flavor, do these two tend to be interchangable? The consistencies and composition seem close enough to me to make an acceptable substitute, but is it likely to give ...
11
votes
2answers
13k views

Do nuts ever go bad?

I have some walnuts I found in the back of my cabinet that are probably 5 years old. The packaging says best if used by 2010. I tasted them and they taste alright, maybe a little tartish but I don't ...
6
votes
2answers
36k views

Can cashews go bad? If so, how do you tell?

We have a tub of cashews that seems "off:" they smell a little different and taste a little different than we're used to. They don't smell or taste rancid (to us, I don't think I've ever tried ...
4
votes
2answers
2k views

Substituting hazelnuts for almonds, baking

I simply prefer hazelnuts to almonds, especially in sweet applications. I've been recently gifted with a pound of very nice bittersweet chocolate so I've decided to do America's Test Kitchen's Sacher ...
4
votes
2answers
6k views

Minimum temperature for slow roasting almonds

I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me. I found a couple of recipes suggesting 8hrs at 75 deg C or 4hrs at 95 deg C. With that ...
4
votes
2answers
2k views

Fruit/nut allergy - cooking for

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 ...
3
votes
1answer
239 views

Why the overlap in peanut and tree nut allergies?

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 ...
2
votes
1answer
86 views

Is there any loss of nutrition when toasted?

I have heard that when you toast whole grain bread, you lose most of the nutrition. I'm wondering if this is true, and if so, do you lose the nutrients when toasting nuts?