CookEat Recipe
Salted Walnuts
Blanched walnut sections roasted with butter, salt and cayenne and served hot.
Method
Steps
Step 1
Preheat the oven to 350°F. Carefully crack twenty-four good-sized sound edible English walnuts without crushing the kernels. Lift the kernels out of their shells without breaking them, then separate them into their natural sections. Bring the quart of water to a boil with the first half teaspoon of salt. Add the walnut sections and boil for four minutes. Drain on a sieve, let cool only enough to handle, rub and peel away their skins and wipe dry on a clean cloth.
Step 2
Lightly butter a pie plate and spread the peeled walnut sections in it. Roast for ten minutes, turning occasionally with a wooden spoon. Heat the separate tablespoon of butter until melted and very hot, then pour it over the walnut sections and turn them repeatedly with the spoon.
Step 3
Sprinkle the light teaspoon of fine salt and first full saltspoon of cayenne over the walnut sections and mix lightly. Return to the oven for about twenty minutes, or until golden, turning frequently and watching carefully to prevent burning.
Step 4
Tip the hot walnut sections onto a clean towel to drain. Sprinkle with the separate regular teaspoon of salt and light saltspoon of cayenne. Fold the clean cloth around them and shake briskly. Transfer to a glass serving dish lined with food-safe decorative paper and serve hot.
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