Toasted Pine Nuts
November 29, 2016
I just love pine nuts especially when they're toasted (aka Piñon pronounced "pin - yon" or Italian Pignolia or Pinoli - read an article explaining the difference http://pinonnuts.com/AboutPineNuts1.htm). They're a little on the pricey side, but what nuts aren't these days & considering how healthy nuts are... they're worth the cost!
Yield: 6 oz
1 Preheat your skillet on medium heat for 3 minutes till hot.
2 Add 1/2 the pine nuts (3 oz, so you don't crowd the skillet) & gently stir-fry 2 to 3 minutes till they just start to brown slightly (lower heat if they brown too fast).
3 Remove to a small plate & refrigerate to cool.
4 Repeat steps 2 & 3 with remaining 3 oz of pine nuts. Then use in your recipe (see Tip#2).
Tips & Suggestions
1 Shelled pine nuts can be found in most major supermarkets. I like to buy a large amount & roast them all at the same time.
2 Store them either in the frig or freezer, in a covered glass container, so you'll always have some on hand for salads, pesto or to use in other recipes.
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