Monday, 31 August 2009

Salted Beech Nuts

Preheat the oven to 220C/Gas 7.
Shell the beech nuts by removing them from their four lobed hairy/spiky outer casing.
Lay the nuts on a flat roasting tin and place in the oven for 5-10 minutes.
Turn off the oven and remove the nuts.
Peel the nuts - this is a fiddly process but once I found a method that worked for me it got easier, I preferred to take off the very tip of the nut with a sharp knife and then found that one side peeled away and it was possible to remove the nut inside.
Replace the peeled nuts into the cooling oven to dry.
When crisp, sprinkle with salt.

Free food at its best for me. The initial shelling is something that's easy to do as you're sitting in front of the TV or having a chat with friends. It's just that peeling that's a bit of a pain!

Taken from: Britain's Wild Larder

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