Fried walnuts

Walnut is very nutritious and healthy. Roasted walnuts are fatter, richer in flavor than raw. Although roasted peeled nuts are preferable to inshell roasted nuts due to the fact that the shells are hard to remove, roasted inshell walnuts often retain a more natural nutty flavor.

Roast the nuts in the oven: Preheat the oven to 190 ° C. Prepare a baking sheet by placing it with aluminum foil or parchment paper. To walnuts evenly cooked, spread them in a single layer.
Roast walnuts until brown. At this temperature, walnuts should be roasted for only 5–10 minutes, especially if they are small pieces. Check the walnuts after the first 5 minutes to make sure that they have not begun to burn. You can even mix them with a heat-resistant spatula - so the nuts will be roasted evenly. Remove the walnuts and let them cool. As soon as the nuts smell fried, it is time to get them - they are ready. Remove them from the oven and transfer to a heat-resistant bowl until they are cold. Enjoy them warm or at room temperature, but wait until the nuts have cooled and are warm to the touch.

Roasting nuts on a skillet: Heat a large skillet. Put the pan on the stove and heat it over medium heat. Use only dry heat, as there is enough fat and oil in walnuts for frying. Therefore, there is no need to use a non-stick spray, vegetable or butter. Stir with a wooden spoon during frying so that the nuts are roasted evenly. 10-15 minutes is enough. Allow nuts to cool before eating.

In the microwave: Put the nuts in a glass bowl specially designed for the microwave. A microwave dish is well suited, but you can use any other bowl that is marked safe for the microwave. Just add enough walnuts to cover the bottom of the dish in a single layer. To make the nuts better roasted, use halves or quarters. Only 5 minutes should be enough, at the last minute, increase the temperature to the last power.

Sweet Nuts: Soak the walnut for 10–15 minutes in hot water to make it easier to remove the bitter peel. Scald the cleaned kernels with boiling water one more time, dry them, pour them with powdered sugar and fry in a deep dish with butter. Allow the nuts to cool and dry off excess fat.


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