Title: Easy Nut Recipe Ideas
Categories: Snack
Yield: 1 Batch

CUMIN-FLAVORED PISTACHIOS
2	c	Pistachios; shelled
2	ts	Melted butter
2	ts	Ground cumin
HOLIDAY NUT MIX
1	c	Roasted walnuts
1	c	Roasted pecans
1/2	c	Roasted blanched almonds
1/2	c	Dried cranberries
1/4	c	Chopped crystallized ginger
1	tb	Melted butter
1/2	ts	Coarse salt
CHOCOLATE-EXPRESSO HAZELNUTS
6	oz	Chocolate; bittersweet or semisweet
1 1/2	c	Hazelnuts roasted and skinned
1/2	c	Ground roasted hazelnuts
SZECHUAN CASHEWS
2	ts	Szechuan peppercorns
2	c	Cashews, raw, shelled
2	ts	Melted butter
1/2	ts	Coarse salt

Cumin-Flavored Pistachios: Toss all ingredients together. Roast at 275ø for 20 minutes. Makes 2 cups.

Holiday Nut Mix: Toss all ingredients together. Makes 2 1/2 cups.

Chocolate-Expresso Hazelnuts: Melt the chocolate and stir in the hazelnuts until all the nuts are coated with chocolate. Using a spoon, drop 3 or 4 nuts in clusters onto a sheet of wax paper. Sprinkle the clusters with the ground hazelnuts. Let the clusters sit until the chocolate has hardened. Makes about 2 cups.

Szechuan Cashews: Crush the peppercorns and run through a fine sieve. Toss the cashews with the melted butter, the crushed peppercorns and the coarse salt. Bake in a 275ø oven for 30 minutes. Makes 2 cups.

Food and Wine Magazine Dec 1994 Diane Lazarus. U/L to NCE by Burt Ford 10/96

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