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A few months ago I was chatting with avid homecook and indie rock musician Chris Taylor when the conversation turned to a method I found in his cookbook, XX Dinners. To toast raw nuts for a salad, Taylor doesn’t use a dry skillet—he cooks the nuts in butter.
For me, this technique changes everything.
Because I’m your classic burn-and-learn kind of guy. Too often I dry-toast nuts for a snack or to sprinkle on oatmeal, and then I get distracted. When the warm, toasty smell of the nuts turns acrid and smokey, I know I've just ruined another batch.
No longer. Taylor's method sidesteps disaster. And it gets butter involved. So why would I use any other method again?
To get started, melt about two tablespoons of butter in a skillet over medium-low heat. As the butter gets foamy, add a handful of whatever nut you’re toasting. Stir the pan occasionally and keep your nose open for a toasty aroma. Breathe that in. As the nuts become golden brown, remove them with a slotted spoon and let them drain on a paper towel-lined plate. Yeah, I guess this method is more like frying than toasting. But as long as burning stays out of the equation, I'm not going to complain.
