225 g (8 oz) shelled almonds, cashews or peanuts, or a mixture
25 g (1 oz) butter
15 ml (1 tbsp) oil
2 - 3 cloves of garlic, finely crushed
rock salt
25 g (1 oz) butter
15 ml (1 tbsp) oil
2 - 3 cloves of garlic, finely crushed
rock salt
method
1. Loosen and remove the almond skins by pouring boiling water over them and refreshing in cold water.
2. Toast the peanuts briefly and rub off the brown skins.
3. Melt the butter and oil with the garlic in a heavy frying pan and toss the nuts in it over a moderate heat for 3 to 5 minutes or until they are crisp and golden.
4. Drain on kitchen paper towels and sprinkle with rock salt. Serve warm.
Variation For Devilled Garlic Nuts, add a little cayenne to the rock salt.
2. Toast the peanuts briefly and rub off the brown skins.
3. Melt the butter and oil with the garlic in a heavy frying pan and toss the nuts in it over a moderate heat for 3 to 5 minutes or until they are crisp and golden.
4. Drain on kitchen paper towels and sprinkle with rock salt. Serve warm.
Variation For Devilled Garlic Nuts, add a little cayenne to the rock salt.
serving amount
makes 225 g (8 oz)
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