December 7, 2001, Newsletter Issue #30: Baking with Nuts!

Tip of the Week

With all of the holiday baking going on this week, we thought it was best to share some tips to make baking with nuts even easier!
The best tool for uniformly chopping nuts is the food processor.
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Keep a close eye on the food processor when you grind nuts for a recipe because it easily turns into nut butter.
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To remove the skins from hazelnuts or filberts, toast them on a baking sheet at 325 F for about 20 minutes (don’t over brown). Remove from oven and cover with a damp kitchen towel, then cover with another baking sheet. This allows the steam from the towel to help remove the skins from the nuts. To finish the job, take a handful of nuts at a time, and rub vigorously between the folds of a clean towel.
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To toast nuts, preheat oven to 350 degrees. Spread nuts out in a single layer on a baking sheet and bake until nuts are golden brown, about 5-10 minutes. Stir a few times while toasting to ensure even browning.

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