Salted Brazil Nut Chips
 James Beard
Hors d'Oeuvre and Canapés
Yield: 2 lbs.
Slice Brazil nuts lengthwise as thinly as possibly. Arrange in a shallow baking pan, adding two tablespoonfuls of butter for every pound of nuts. Sprinkle with salt and toast in a moderate (350o F.) oven, stirring occasionally, until brown. This should take about twenty-five or thirty minutes.

To slice Brazil nuts easily, cover with cold water, bring to a boil, and simmer from three to five minutes. Cool slightly and slice. James Beard has put these in a category of cocktail party accessory but he also says that one of his most memorable taste treats was the first time he ever sampled Brazil-nut chips. He's right - these are irresistible.
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