Toast Some Nuts for the Best Bowl of Cereal

Sometimes in the morning it seems to me that there is nothing edible in the kitchen, usually after I missed a trip to the store. This time I had options: sometimes retribution, oatmeal, or leftover raisin bran. (Not all cereal is bland and bland, but raisin bran really follows that line.) To save myself from morning tea while holding my breath, I resorted to a solid granola trick: You can enhance any cereal with quick toasted nuts. .

Pan frying is similar to dry frying. It’s simple and usually done in minutes. Dry roasting requires the application of heat and nothing else. Oil is not required, it is completely dry, as the name suggests. It’s easy to assume that roasting nuts requires an oven, a long wait, and frequent turning to cook the nuts evenly, but that’s only true if you’re roasting a large number of nuts. You only need a handful of flakes to improve the quality of your flakes, and a skillet will dry-fry them quickly. Everything from grape nuts to fruit pebbles will benefit from the hearty texture and toasted, bittersweet flavor of the nuts. My favorite part of adding freshly toasted nuts to cereal is not only the bulky crunch, but how they fill the milk with their flavor. Roasted pecans make their presence felt even during the last sips or cereal with milk.

Prepare the nuts by coarsely chopping or breaking them into pieces. I use about a quarter cup of pre-ground nuts. The work has already been done for you if you have walnut bits or chopped almonds, but it only takes a minute to grind up a handful of cashews or peanuts. Heat a skillet over medium heat, no oil or water needed, and add the nuts in an even layer. Shake the pan every minute or so to mix the nuts and watch the color change. You are looking for areas of darkening, but not blackening. If you see the latter, lower the heat and turn more often. It’s okay if one side of the nut fragment roasts more than the other, pay attention to the overall browning. Be sure to turn on the smell light, as the smell of toasted nuts is another important indicator of doneness. After a few minutes, you will smell the strong, unmistakable aroma of the nuts you are toasting. Depending on the pan, type, size, and shape of the nuts, this can take anywhere from three to ten minutes. Follow him and keep shaking and tossing until you get those signals.

Cool the nuts on a cutting board or quickly add the nuts directly to the cereal bowl after toasting. Hot nuts make an exciting crackle when they are poured with cold milk and the milk is heated to a comfortable temperature. Stir to blend all those fantastic nutty flavors and oils and enjoy a breakfast that’s so much better than the original cardboard bowl you were afraid of.