Roasted Almonds, Roasted Walnuts, Roasted Pecans
1.
Prepare raw materials: almonds, walnuts, pecans.
2.
Mix the three kinds of nuts together and quickly rinse twice with clean water. Do not rub them too hard. Walnuts are easy to break.
3.
Boil half a pot of water in the small milk pot, add half a teaspoon of salt, pour the washed nuts into the pot, stir constantly with a colander.
4.
Blanch the nuts for half a minute and remove them.
5.
After controlling the water a little, spread it out and spread it on the cold dish chopping board. At the same time, turn on the oven to preheat at 170 degrees for 5 minutes.
6.
Spread a layer of greased paper or tin foil on the baking sheet, spread the nuts on the baking sheet, and evenly sprinkle the remaining half teaspoon of salt.
7.
Put the baking tray in the oven and bake at 170 degrees for 10 minutes.
8.
Crispy roasted nuts are out~
Tips:
1. Remember to clean the nuts too long to avoid breaking the nuts.
2. The blanched nuts do not need to be air-dried. They have a little moisture, which can stick to the salt and increase the salty taste.
3. Observe the dynamics of the nuts in the oven at certain moments during the roasting process. If you are not familiar with the temperament of your own oven, it is recommended to lower the temperature, reduce the time, and roast them in batches to avoid baking.
4. When judging whether the nuts are roasted, you can turn on the oven, take out a walnut, and break it. If it breaks crisply, it means it's roasted. If it feels soft when it breaks, it means it's almost heated. (At this step, pay attention to prevent burns)
5. If the pecans are roasted separately, the time can be shortened, and it is easier to ripen.
