Nut Medley

-Recipe from Yamuna mataji

           Hot peanuts, cashews, pistachios, Brazil nuts, almonds and hazelnuts are mouth watering when properly fried. They require a controlled heat source and must be well drained before salting. If you are going to serve an assortment of fried nuts, contrast sizes and colors.

Preparation and cooking time: 25 minutes
Makes: 2 cups (480 ml)

Sunflower or vegetable oil for frying
Makes: 2 cups (480 ml)

Sunflower or vegetable oil for frying
2 cups (275 g) of 3 or 4 of the following:
   whole peanuts, with skins;
   half peanuts, without skins;
   whole cashews;
   whole almonds, with skins;
   whole almonds, blanched;
   whole pistachios, with skins;
   whole Brazil nuts, with skins;
   whole hazelnuts, without skins
¼ - ½ teaspoon (1-2 ml) salt

                Heat the oil to depth of 1 inch (2.5 cm) in a heavy large frying pan or sauté pan over moderately low heat. When the temperature reaches 310 F (155 C), add the nuts. Fry at 300-310 F (150-155 C), stirring often, for 10-12 minutes or until golden brown. Remove with a slotted spoon and drain in a strainer resting over a cake pan, then transfer to several thicknesses of paper towels. Blot off the excess oil with more paper towels. While still warm, toss in the salt and mix.