Mellow autumn is the season for toasting nuts to use in sweet and savoury dishes
from Lifestyle | The Guardian https://ift.tt/321p2IQ
Before I grind hazelnuts for a cake or a batch of butterscotch-coloured cookies I toast them. Ten minutes in a black iron pan over a moderate flame teases out their flavour and turns their pale skin a deep, burnished brown. The flavour is richer and deeper than a raw, naked nut.
All of the jars of nuts come out at this time of year: almonds for madeleines, walnuts for red leaf salads with shavings of pecorino or lumps of farmhouse Cheshire. I keep brazil nuts for dipping into dark chocolate. It’s an autumn thing, and I like to think the crunch of toasted nuts is rather like the crackle of walking through dried autumn leaves.
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