Homemade Nut-Infused Oil

To make a nut-infused oil, start with nuts that are raw and unsalted. Save time by buying nuts that have already been skinned or blanched. Cooking the nuts in oil will impart a rich, savory, roasted flavor, but keep in mind that the resulting infused oil will taste different from actual nut oils, which are created by pressing oils out of crushed nuts.

Heat the nuts with the oil in a small saucepan over medium heat for about 5 minutes, until the mixture is lightly bubbling. Remove from heat and let the oil cool completely before funneling it into vessels. Leaving the nuts in the oil will not result in any cloudiness and will add a lovely texture and contrast of colors to the finished product.

Recipe that does not heat the oil:

1 cup walnuts, almonds or hazelnuts
2 cups vegetable oil, divided

Place nuts and 1/2 cup of the oil in blender or food processor. Cover and blend, or process, until nuts are finely chopped. Place nut mixture and remaining oil in glass jar or bottle. Cover tightly and let stand in cool, dry place 10 days.

Strain oil. Store tightly covered in refrigerator up to 3 months