Spread shelled nuts, blanched or unblanched, in a shallow pan. Add from 1 teaspoon to 1 tablespoon of oil, butter per cup of nuts. Heat in a slow oven, 300°F for 25 to 30 minutes. Stir frequently.
Spread on absorbent paper to cool. Sprinkle with salt and wasabi powder while hot. OR, proceed as above, but heat in a heavy skillet over low heat, stirring until hot.
Avoid overheating pecans, in particular, since the kernels darken after being removed from the fat.
Instructions
Spread shelled nuts, blanched or unblanched, in a shallow pan. Add from 1 teaspoon to 1 tablespoon of oil, butter per cup of nuts. Heat in a slow oven, 300°F for 25 to 30 minutes. Stir frequently.
Spread on absorbent paper to cool. Sprinkle with salt and wasabi powder while hot. OR, proceed as above, but heat in a heavy skillet over low heat, stirring until hot.
Avoid overheating pecans, in particular, since the kernels darken after being removed from the fat.
Author's Comments
Requires raw nuts.
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