If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: These are a nice alternative to nuts, for use in salads, on sauteed greens, or in savory cookies, crackers or pastries. They take about three minutes to prepare. The recipe can be halved or doubled, ratably. What's so nice about these is that when you cook off the liquid in the Worcestershire sauce, you're left with rich but tangy sugar and spice notes. Enjoy!! - AntoniaJames
Serves 1/2 cup
- 1/2 cup pine nuts
- 1 teaspoon Worcestershire sauce, or more, to taste
- 1/4 to 1/2 teaspoon freshly ground dried rosemary
- 1 large pinch of salt
- Ground pepper, to taste
- In a shallow microwaveable bowl, toss the nuts with the Worcestershire sauce until well distributed. Sprinkle on the rosemary and salt and toss well. You can also do this in a quick oven, in which case you'd do this step on a baking sheet.
- Add freshly ground pepper to taste, and toss again.
- Microwave for thirty seconds on high. Remove the bowl immediately, as the pine nuts will continue to cook. Stir them around in the bowl and repeat.
- Continue until the pine nuts are generally toasty brown. Don't worry about toasting every last one of them.
- Watch them carefully, lest they burn. You can also toast them in the oven, if you prefer, at about 350 degrees, on parchment. But keep an eye on them, as pine nuts go very quickly from a lovely brown to burned. Stir them frequently.
- Add more salt and pepper to taste.
Jam is a Liquid
And other things to keep in mind when traveling with food.
Do not pack these foods in your carry-on.
Shop our Father's Day collection.
Let's get chopping.
Macerated strawberries, with a twist.
That was a close shave.