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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