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
cup pine nuts
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.