Fresh Roasted Tree Nuts
The big brains at Harvard University say these delicious nuts could save your life.1
It’s kind of like finding out that your favorite TV show makes you more attractive.
Our Roasting Process
Our dry roasting process uses no added oils. Our slow roasting process allows the nuts to tumble with dry sea salt, and as the nuts roast, they expose their natural oils which gives the salt a binding surface. Once roasting is complete, the excess salt falls off as part of the cooling process, yielding a lightly salted, roasted tree nut.
Our tree nuts are processed in a dedicated roasting room, separate from our peanut production. Our fresh tree nuts are only available in our retail and online stores (not sold through our wholesale partners).
Nutrition & Health Benefits
Nuts have long been appreciated for their balance of protein and healthy fats, but recent nutritional research has shown that they are even better for us than we knew — the Harvard nut study mentioned above is nicely summarized in plain English by the Boston Globe in a November, 2013 article found here. An excerpt follows…
“Nut eaters were 25 percent less likely to die from heart disease, 10 percent less likely to die from cancer, and 20 percent less likely to die from diabetes as well as lung diseases. The study found that nut eaters enjoyed longer lifespans even if they did not exercise, avoided fruits and vegetables, and were overweight.”
Is there really anything more we can say? Pass the nuts please?
GREEN BEANS WITH GOAT CHEESE, TOMATOES AND ALMONDS
- 1/2 cup CB’s fresh roasted almonds, sliced or chopped
- 2 pounds green beans, trimmed
- 3 tablespoons sherry or white wine vinegar
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup extra virgin olive oil
- 1 pint cherry tomatoes, halved (or substitute sun dried tomatoes)
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 4 ounces goat cheese, crumbled
Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Whisk together vinegar, lemon juice and salt and pepper in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add tomatoes, shallots, garlic, and green beans; toss to coat. Top green bean mixture with crumbled goat cheese and toasted almonds.
PECAN DATE BON BONS
- 3/4 cup CB’s fresh roasted pecans
- 1/2 cup pitted medjool dates, chopped
- 1 tsp orange or lemon zest
- pinch of sea salt
- 1/4 tsp cinnamon
- 1 tsp white miso
- 1 tblspn maple syrup
- 1/4 cup shredded coconut
Combine all ingredients except coconut and pulse in a food processor until you have an evenly mealy texture. Moisten hands and roll the mixture in 1 inch balls. Spread the coconut on a plate and roll each ball into the coconut, covering each one evenly. Makes 8-10 bon bons.
HAZELNUT CRANBERRY SALAD
- 1/2 cup CB’s fresh roasted hazelnuts
- 3 tblspn olive oil, or to taste
- 1/2 cup dried cranberries
- 2 shallots, finely chopped
- 4 tblspn sherry vinegar, or to taste 3 tblspn water
- 1 tblspn sugar
- 1/2 tspn dijon mustard
- 1 tblspn hazelnut oil
- 6-7 cups fresh greens
Heat olive oil and cook shallots until golden brown. Stir in cranberries, 3 tblspn vinegar, water and sugar and simmer until syrupy, about 4 minutes. Set aside. In a small bowl whisk together mustard and remaining vinegar with salt and pepper to taste. In a stream, whisk in hazelnut oil and remaining olive oil until emulsified. Toss greens with vinaigrette and CB’s hazelnuts.
For many more wonderful recipes that include nuts and seeds, check out Susan Herrmann Loomis’s Nuts in the Kitchen cookbook.
1: Source of health benefits of eating nuts is The New England Journal of Medicine, reporting on research done at Harvard University.