Salted Nuts
Crack the nuts, drop the kernels into boiling water, then remove the skins and dry carefully. Take some clean white paper and crumple it on a dish. Spread on a smooth sheet of paper a layer of salt. Now put about three tablespoons of salad oil in a frying pan, and when this is very hot drop the nuts into it and fry on both sides till they are a delicate golden colour. They must not be burnt or cooked dark brown, because overcooked nuts lose their flavour. Drain them on tho crumpled paper, and before they are cold transfer them to the salted paper. Shake them about from time to time so that they are well covered with tho salt. When the nuts are quite cold put them into a glass jar, if you wish tb keep them for any length of time, and tie them down well.
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Bibliographic details
Manawatu Times, Volume 61, Issue 44, 22 February 1936, Page 14
Word Count
151Salted Nuts Manawatu Times, Volume 61, Issue 44, 22 February 1936, Page 14
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