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

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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: mamachef

                    For boneless skinless, right?

                    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. :)

            1. Growing up, my mother called me the squirrel since I would happily chow down on any nut I could get my hands on. My favorite would have to be pistachios, but not any pistachios, just Turkish antep pistachios available from Zenobia. Wow, have the prices of these gone through the roof, and as a result, I rarely eat them, which is probably a good thing. These pistachios make all others seem like anemic copies. I have been known to chop them and sprinkle them on salads, but mostly I just eat them out of hand. Perhaps the only nut that I am not nuts about are Brazil nuts. Marcona almonds are another favorite, and they happen to sell some delicious ones at Costco. Actually, we always have quite a few different nuts on hand. We have mixed nuts, Virginia peanuts, and Marcona almonds for nibbling with cocktails, and in the freezer for baking there are pecans, walnuts, shelled pistachios, shelled hazelnuts and pignoli. No shortage of nuts in this household! (IN more ways than one.)

              1 Reply
              1. re: roxlet

                You want a recipe for "Shellacked Marcona Almonds with Herbs?" They're a GREAT munchie.

              2. I adore walnuts, but unless I'm shelling them myself and eating them right out of the shell, I prefer them toasted. My absolute favorite thing (for the moment, anyway) is a walnut, broccoli and smoked mozarella pizza. I make it every week or so and never get tired of it. Everyone I've served it to loves it.

                I also love gnocchi with walnuts that I've chopped and browned in a little butter.

                For sweets, I make a ground walnut and poppyseed bread that's horrible for you and very non-CH, but is also delicious.

                3 Replies
                1. re: Isolda

                  How could a ground poppyseed and walnut bread be non-CH? Sounds divine.

                  1. re: buttertart

                    It has a bucket load of canola oil and no flavoring, other than the subtle taste of the nuts and seeds.

                    4 eggs

                    2 cups sugar (yes! see what I mean?)

                    1 1/2 cups canola oil (yes, seriously)

                    3 cup AP flour

                    1 1/2 tsp baking soda

                    3 tbsp poppy seeds

                    1/2 tsp salt

                    1 1/2 cups coarsely ground walnuts--I use one of those little hand-crank grinders

                    1 12 oz can evaporated milk

                    Oven to 350. Grease and flour 2 9x5 loaf pans. (Yes, you can halve this, but then you'd be stuck with half a can of that nasty evap milk.) Beat eggs and sugar together. Definitely use a stand mixer for this! Add oil slowly. In sep. bowl, mix all dry ingredients together. Add to egg mix, alternating with milk, beginning and ending with dry stuff. Bake in your loaf pans about an hou, checking after 50 minutes. I sometimes flavor this with vanilla, but it is so good plain, very subtle and rich. Others use orange rind, but you mask the flavor of the nuts that way, so try it plain first. If you hate it, just leave it in the kitchen at your office. No one will know!

                  2. re: Isolda

                    Can I please, seriously, have the recipe for the bread? I love quick breads. I don't care if it starts with a mix or a base. Pretty please?

                  3. I don't think there is a nut that I don't like, but if I had to choose a favorite it might be the cashew, followed closely by the almond and then the walnut.

                    As to what I make? Pesto, ice cream, bread and sometimes a cashew nut pie!