You end up with a buttery sauce you can put on almost anything.
for our sister site Healthyish, she knew from the outset that the recipe would call for butter-toasted nuts. "If you need brown butterTrue. But that wasn't the only reason Anna went with butter-toasting. Years of throwing away batches of oven-toasted nuts had made her reticent of the method. Almost without fail, Anna would forget about the nuts in the oven, and they would burn.
But Anna's forgetfulness turned out to work in everbody's favor. Take those blondies: Anna found that because she toasted the nuts while she browned the butter, the butter tasted nuttier and the nuts tasted richer. And thus a very easy sauce/topping was born: brown butter-toasted nuts. Here's how Anna makes them:into a cold skillet.
The resulting brown butter sauce is nuttier than typical brown butter, having been infused with the flavor of whatever kind of nuts you've chosen to use. And the resulting nuts are better than ones you might find toasted in a dry skillet—not just because of the buttery flavor, but also because as the butter melts, it coats the nuts, distributing the pan's heat more evenly so that the nuts don't scorch on one side while staying pale on the other.
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