Store salted nuts in Tupperware ready to pour into a festive bowl, grab for a post-sledding snack with buttered rum or to add to the table with a cheese course. They also make a great host or hostess gift packed in a small Mason jar.Tad Seaborn/The Globe and Mail
Every year I look forward to the annual holiday visit with our friends Ron and Marilyn – I wouldn't say it's all about the salted nuts Marilyn makes (some of it's about the mince tarts and shortbread) and, honestly, some of it's about the friendship. The recipe is a really simple one, and I bet you won't be able to stop eating. Store them in Tupperware ready to pour into a festive bowl, grab for a post-sledding snack with buttered rum or add them to the table with a cheese course. They also make a great host or hostess gift packed in a small Mason jar.
Servings: 4 cups
Salted nuts
2 cups blanched almonds
2 cups whole pecans
4 tablespoons melted butter
2 teaspoons salt
Method
Preheat the oven to 300 F.
Add 2 cups blanched almonds and 2 cups whole pecans to a bowl.
Toss with 4 tablespoons melted unsalted butter.
Split the nuts between two parchment-lined cookie sheets.
Bake for 30 minutes or until the almonds are golden.
Check every 10 minutes and toss them lightly so they roast evenly.
Once done, remove from the oven, put back into the bowl and mix well with 2 teaspoons salt.
Line one of the cookie sheets with a paper towel and pour all the nuts onto it until cooled.
Store in a sealed container.