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Whats your favorite nut and what do you meak with em?

Lately I have been using walnuts a lot and they become a favorite of mine. They go on salads, in oatmeal and yogurt. Recently I made a great pasta dish with totasted walnuts, some spinach & goat cheese. Yum!

What is your favorite nut & what do you like to make with them?

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  1. Hmmmm...so many but if I had to pick a couple I would say hazelnuts, pecans and macademia nuts (always toasted first). I use them in everything from quick breads to salads to toppings for soup to desserts. Nut-encrusted fish, pork and chicken are also yummy. Sometimes I candy them or make them sweet and spicy.

    For just eating I would say almonds but I also enjoy flavouring them with chili and lime and all sorts of combos.

    1. Pecans ~~ Pies, Cookies, Candies, Cakes, Salted and Roasted etc.

      1. Never met a nut (ha!) I didn't like....or seeds which I use in equal measure.

        Favs would be hazelnuts, pine nuts, pecans, spanish peanuts, cashews, walnuts, pistachios and almonds. I can't recall a week without using nuts in sweet or savory dishes/baking recipes or snack. Just this morning I enjoyed hazelnut mandel bread with honey comb & goat cheese and coffee.

        1. Definitely pecans, with which I:
          Make roasted pecans for gift jars at the holiday season. Butter-baked, sugared, spiced, herbed, caramelized, made into brittle.....
          Make pecan pie out of
          Use in salads, especially salads with cheese and fruit
          Grind and use as a coating, mixed with panko: works for chicken breasts, porkchops and some fish and is utterly delicious.
          Grind and use in cookies of all sorts, especially butter/choc. chip/pecan (like pecan sandies only with chocolate chips).

          6 Replies
          1. re: mamachef

            i like that pecan/panko thing, must try.

            1. re: buttertart

              I neglected to mention: marinate that chicken in buttermilk before you coat it, and you will not look back.

              1. re: mamachef

                Holy cow, maybe dindin tonight - how long for the marinating?

                1. re: buttertart

                  Oh, you can get away with a half hour easy for this. Too long, the acid in the milk will make it mushy.

                    1. re: buttertart

                      That's what I use, but when I need more........crisp wonderfulness, I've been known to use skin-on boneless breast. Oh, and it's really nice if you actually deglaze with a hit of broth or wine and then finish that with a little slug of the buttermilk. (Brown in pan, finish in oven etc.)

          2. I love all nuts and nut butters . I try to buy roasted/no salt if possible. Raw walnuts, almonds and pecans are favorites too.

            Today for lunch I baked fish fillets with a pecan coating, they were delicious.

            My favorite use of nuts is to make snack packets for emergency munching using 1 oz nuts that I mix myself and 1 oz cereal and/or crackers. This keeps me from buying snacks that aren't so good for me in between meals.

            Like you, I also like to put nuts in oatmeal, yogurt and salads. :)