Spread the nuts out on a towel to dry.
If the deep-fat method of browning them is to be followed, have in a
small saucepan or kettle a sufficient quantity of cooking fat or oil.
[Illustration: FIG. 17]
Allow it to become as hot as for frying doughnuts or croquettes, place
the nuts in a sieve, and fry them in the fat until they become a
delicate brown. Pour them out into a pan, sprinkle them with salt, cool,
and serve.
To brown nuts on top of the stove, heat a heavy frying pan over a slow
fire and into it put a small amount of fat. Add the nuts and stir
constantly until they are browned as evenly as possible. This part of
the work requires considerable time, for the more slowly it is done the
less likely are the nuts to have burned spots. Salt the nuts before
removing them from the pan, turn them out into a dish, cool, and serve.
It is more difficult to brown nuts equally by the oven method, but
sometimes it is desired to prepare them in this way. Put the nuts with a
little fat into a pan and set the pan in a hot oven. Stir frequently
until they are well browned, salt, cool, and serve.
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