Nut-Flavored Oil
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 334. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1 1/2 cups unblanched shelled whole hazelnuts, almonds, or walnuts
- 1/2 cup salad oil
- 2 cups salad oil
Instructions
- Place 1 1/2 cups unblanched shelled whole hazelnuts, almonds, or walnuts in a blender container or food processor bowl. Cover; blend or process till chopped. With blender on slow speed, gradually add 1/2 cup salad oil through opening in lid. Blend till the nuts are finely chopped.
- Transfer mixture to a small saucepan. Place a candy thermometer in the pan. Cook over low heat, stirring often, till thermometer registers 160°. Remove from heat; cool slightly. Combine mixture with 2 cups salad oil. Cover tightly; let stand in a cool place for 1 to 2 weeks.
- Line a colander with several layers of cheeseloth. Pour mixture through colander; let drain in a bowl. Discard nut paste. Pour strained oil into a 1 1/2-pint jar; cover tightly. Store in the refrigerator up to 3 months.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Juglans regia - nut oil.jpg" by No machine-readable author provided. Julo assumed (based on copyright claims).; license: Public domain; source: https://commons.wikimedia.org/wiki/File:Juglans_regia_-_nut_oil.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.