Three Ways to Use: Mixed Nuts by Victoria Phillips in Food Network Magazine, Recipes, October 24th, 2011
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Mixed nuts come in all shapes and sizes, making them an extremely versatile ingredient. Packed full of protein, this blend of cashews, hazelnuts, almonds and peanuts are a great snack or, like in these three recipes, can add a little extra oomph to otherwise ordinary dishes.
This month, Jonathan Milder, Vince Camillo and Andrea Albin transform this nutty snack into pasta, toasts and toffee.
Recipe: Nutty Fig Toasts (pictured above)
Jonathan says: “Mixed nuts make a delicious peanut butter-like spread.”
Recipe: Fusilli With Spinach-Nut Pesto
Vince says: “Mixed nuts taste great in pesto, especially with some lemon juice to balance out their saltiness.”
Recipe: Cinnamon Raisin-Nut Toffee
Andrea says: “The flavors in this toffee remind me of bread pudding!”