Excellent tip. Also - if you microwave garlic cloves for a few seconds the skin slips off.but what works for me is to microwave them for about 20 seconds, then as soon as they're cool enough to handle (almost immediately), just gentle pressure in a few places with a nutcracker and they come right out, if not whole, then at least halves.
Where I'm from, we have a local variety of walnuts - black walnuts.Excellent tip. Also - if you microwave garlic cloves for a few seconds the skin slips off.
My fave nuts are walnuts - I love the dry yet creamy sweet taste with the hint of bitterness from the brown nut 'skin'.
Least liked are cashews - to fatty & oily for me.
I'd probably like them. Here we have pickled walnuts which are black - they are young walnuts pickled in their shells.Where I'm from, we have a local variety of walnuts - black walnuts.
I hate them, they're pungent and musty and sour. Just nasty, but they have a dedicated following.
I have a bag of puh cons ready to do the candied nuts as you describe. I got the idea from another site.During the holiday season, I always make a big batch of glazed pecans. Pecans are native to Texas, so they are abundant.
I use equal measure of butter, brown sugar, and maple syrup (simmered in a skillet until the brown sugar melts) to coat the pecans, and bake them in the oven until the glaze hardens.
I also use chopped pecans in my chocolate chip cookies.
BTW, I pronounce pecans "puh-cons", not "pee-cans." Pee-cans are something long-haul truckers keep in their trucks so they can drive 10-hours without stopping.