Test Kitchen
FoodandWine

Not long ago, I discovered that pecans and walnuts (two very fatty and delicate nuts) toast beautifully in the microwave. This morning, with no time to preheat the oven for a meager handful of hazelnuts, I decided to put the microwave method to the test. Well, it worked like a charm—mostly. For 1/2 cup of raw, unblanched hazelnuts, I set the timer for two minutes, which was a tiny bit long. A few of the nuts were too dark to use, but most were perfect. The nuts cooled more quickly, the skins blistered and were magically easier to remove. In the future, I think I'll do 30-second intervals (which is good for all nuts) to control the toasting.

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