Help me toast my nuts!

[munchies]

Pine nuts, that is! I have a CL recipe for strawberry spring salad that calls for toasted pine nuts. Two questions: Where do I get pine nuts? How do I toast them? TIA

[Leanne]

I get pine nuts from my grocer & a specialty grocer in the area.

To toast them, I spread them out on my toaster over baking sheet & hit "medium toast". It only takes a couple of minutes & they go from nicely toasted to burned pretty easily - so keep a good eye on them. As soon as they look browned at all - take them out.

Not a terribly specific response, but hopefully it helped.

[SusanL]

Local grocery store, a larger one chain, I think! I put mine in a fryng pan and lightly sautee without oil and shake until I can just smell them. Does anyone do it differently? Don't you just love pine nuts?

[This message has been edited by SusanL (edited 06-18-2001).]

[Chefzhat]

Pine nuts are available at almost every grocery store, sometimes in the produce dept (don't know why) by the egg roll wrappers, etc. To toast, you can do them in the oven, but I have better luck in a non-stick pan on the stove, just dump them in, turn on the heat med high and swirl till they smell good, and are toasty brown about 5 min or so. You can do this with just about any nut, almonds are especially good.

[funnybone]

I just bought some pine nuts yesterday, in the grocery store, with all the other packaged nuts. I think you can toast them in a skillet, or in the oven for about 5 minutes at 325F.

OOps, I corrected the time.

Here's the info from Cook's Thesaurus:

pine nut = pinoli = pinyon = pinolea = pignolia = Indian nut = piñon = pignolo = pignoli = snoober = pine kernel Notes: These expensive and delicate seeds are harvested from pine trees in different parts of the world. Italians like to grind them into pesto or sprinkle them on pasta dishes. There are two main varieties: the triangular Chinese pine nuts sold in Asian markets, and the slender Italian pine nuts, which are more expensive and subtly flavored. All pine nuts are high in fat, so store them in the refrigerator or freezer to keep them from getting rancid. Before you use them, toast pine nuts in a 325° oven, stirring occasionally, until they're slightly golden, about five minutes. Substitutes: walnuts (this is a common variation in pesto) OR almonds (this is a common variation in pesto) OR hazelnuts (this also works in pesto) OR cashews (raw, unsalted) OR peanuts (unsalted) OR sunflower seeds

[This message has been edited by funnybone (edited 06-18-2001).]

[LGBurns]

My store (Dominicks in Illinois) has the goofiest way of organizing things. They only carry one brand of pine nuts and all the foods by that brand are in a special area (including their cannelini beans and chick peas, even though the store has chick peas and cannelini beans by other brands in a totally different area). Anyway, if they aren't with the regular nuts in your store, I would suggest checking a specialty/gourmet food aisle in the store. I would be surprised if a major chain didn't carry them.

[ABB]

I used pine nuts for the first time in a CL recipe yesterday. I wanted them to be a little sweet so I put a little bit of virgin olive oil in a pan, added some sugar and toasted the nuts until they were brown.

[valchemist]

I toast them in a sautee pan on med-high heat with no oil. I shake them around occasionally and watch them closely.

Remove them from the pan when they are brown because they will continue to cook well after they are removed from the heat.

[Mamasue]

I am sorry but the title of this thread hit a funny bone. I wonder if there is a show called Adults Say The Funniest Things! http://www.cookinglight.com/bbs/biggrin.gif

[ewatkins]

Pine nuts are really expensive -- I found a big bag at Costco and I keep it in the freezer as they can go rancid very quickly. I just burned a batch tonight as I stuck it in the toaster oven and then went off to make the rest of dinner. Does anyone know how to toast in a microwave? Then at least it would shut itself off and I wouldn't spend the month's food budget on burned up pine nuts!

[Jewel]

Originally posted by Mamasue:
I am sorry but the title of this thread hit a funny bone. I wonder if there is a show called Adults Say The Funniest Things! http://www.cookinglight.com/bbs/biggrin.gif

Me too Mamasue!!! Dirty minds think alike! http://www.cookinglight.com/bbs/biggrin.gif

[charlie]

According to CL, pine nuts can be stored in the fridge up to one month or in the freezer for up to six months. Chilling and freezing give them a "flabby" texture which can be improved by toasting.

Toast them in a skillet over medium heat until slightly lighter in color than you wish (the natural oil will continue to cook and take the nuts a shade darker).

Or spread them in a single layer in a baking pan. Bake at 350º for 3 to 5 minutes or until golden, shaking the pan a couple of times. Immediately spread them out on a plate to cool.

The above info is on page 456 of The Complete Cooking Light Cookbook

[munchies]

Thank you all so much for your help. Now, I just need to cross my fingers that in my little small town, Kroger will carry these nuts!

Mamasue and Jewel -- hope you enjoyed your laugh! I really meant it to be cute, since I find that I enjoy reading posts with funny topic names. Maybe I'm just quirky... http://www.cookinglight.com/bbs/smile.gif

Thanks everyone!