We have been cooking nuts in simple syrup in order to prepare them for roasting and remove their tannic undertones. Recently, we have adjusted the approach. We soak the nuts for 12-24 hours, changing the water several times in the process. After the soaking, we drain the nuts, coat them in a neutral oil, and season them with salt. We roast the nuts in a 300°F oven for about an hour until they are amber, crunchy, and aromatic. At this point, the nuts are ready for other applications.
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