simply oven-toasted or fried for a few
minutes, which transforms the chewy, pliable,
bland, pale seeds into crisp, flavorful,
browned morsels. They can also be roasted in
the microwave oven. Since nuts are small and
dry, frying is generally done at relatively low
temperatures for relatively short times, 250–
350ºF/120–175ºC for a few minutes, with
lower temperatures and longer times for large
nuts (Brazil nuts, macadamias). Doneness
should be judged by color and flavor, not
texture; heat softens the tissue, which gets
crisp as it cools. Stop the cooking just short of
the ideal doneness, since nuts continue to
cook for some time after they’re taken from
the heat. Nuts are less brittle when they’re
warm, so slicing them while warm can give
cleaner pieces with fewer flakes and crumbs.
Commercially prepared nuts are often
roasted, salted with special flake-shaped
particles that have more of a surface to adhere
to the nut, then coated with a layer of oil or a
barry
(Barry)
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