Walnuts look like brains and I read of an old Chinese belief that if you eat them, you may get smarter! Whether or not you subscribe to that idea, you must try these walnuts. They are so cleverly done – soaked to remove their tannins (the stuff that makes you pucker) and then oven roasted to slowly cook them. The nuts can sit for days until an hour or so before you’re ready to serve.
The final cooking in a skillet coats the nuts with a delicate touch of salt and sugar. While it’s dead simple, remember to watch the skillet temp or the nuts can burn. The refined flavor remains intact, delicious with drinks or even cheese for a cross-cultural approach.