Spread shelled nuts, blanched or unblanched, in a shallow pan. Add from 1 teaspoon to 1 tablespoon of oil, butter per cup of nuts. Heat in a slow oven, 300 degrees for 25 to 30 minutes. Stir frequently.
Spread on absorbent paper to cool. For salted nuts, sprinkle with salt while hot. OR, proceed as above, but heat in a heavy skillet over low heat, stirring until hot.
Avoid over-heating pecans, in particular, since the kernels darken after being removed from the fat.
Follow recipe for roasted and salted nuts, but in place of salt, add your choice of other seasoning. Mix well and return to oven for 2 to 3 minutes. Stir often. Cool.
GARLIC FLAVORED NUTS: For each cup of nuts, combine 1/2 teaspoon each of garlic salt and garlic powder.
Other seasonings such as curry powder, chili powder also may be combined with seasoned salts and used to flavor nuts.
