Toasting Nuts
Toasting nuts at home is worth the 10 minutes you will spend. It will improve your salads, snacks, rice pilaf and just about any other kitchen recipes requiring nuts you might make.
Toasting nuts is a step that some cooks skip, which is unfortunate because this simple effort can really make a good recipe into an amazing recipe.
Don’t take the attitude that it isn’t worth preheating your oven.
But it bears repeating. If your recipe called for roasting the nuts be sure to take this important step. Flavor matters!
Nuts toasted in the oven are particularly the most popular.
This is because the dry, indirect heat the oven offers will toast the nuts more evenly than a skillet will.
Using a skillet might take less time but the heat is uneven. Even if you’re using medium or medium low heat, you’ll still get black or charred spots.
Using a sheet pan in the oven will give you beautiful, even browning.
Nuts will take on a deeper color when toasted. Toasting nuts enhances their flavor. Since nuts are high in fat, they can scorch easily. Always toast nuts in a shallow container in a single layer.
A low to moderate oven is best. The nuts are done when you can smell their aroma and they’ve become golden brown. Remove them from the oven when their color is just a shade lighter than what you’re looking for, as they’ll continue to cook a bit as they cool.
If you’re toasting sweetened coconut, remove it from the oven and stir it on the baking pan every five minutes to ensure even browning.
So how do you toast nuts?
Toss the nuts with a good pinch of kosher salt. As the nuts heat up, oils will rise to the surface, giving the salt something to adhere to. Spread them out in an even layer on a sheet pan, and pop them in a 350° oven.
Generally speaking, lighter, more tender nuts like pecans, pistachios, and walnuts will take 6-8 minutes to get to a good place.
Denser nuts like almonds, hazelnuts, and macadamias will take more like 8-10 minutes to finish toasting.
Trust your nose over the timer. Good toasted nuts should be fragrant and roasted smelling. They should never smell burnt or acrid.
Regardless of the type of nut, you should give your sheet pan a solid shake halfway through to shift the position of the nuts for even browning.
You should also make sure to transfer the nuts to a plate or bowl right after you take them out of the oven. They’ll continue toasting if you leave them on the pan.
Once the nuts are done, remove them from the oven and transfer them to a cool surface immediately, to minimize this continuing cooking.
From here, you can just store the nuts at room temperature. They’ll be their best on the day you roast them, but they’re also good for the next three days.
After that, they start to lose that toasty aroma and flavor.
Dry Roasting vs Roasting with Oil
Roasting nuts with a touch of oil is a really nice way to add flavor and crispness. While matching the nut with the oil gives them a special touch, it is not necessary. A neutral oil such as grapeseed oil is fine too.
But it’s not always appropriate to roast nuts with oil, especially when they are being used in a in a recipe that already requires oil. Feel free to roast nuts in oil when adding them to a salad, when they will be used as a garnish, or just when you serve them on their own.
Check and Stir
It is important to check the nuts frequently while they roast and to stir them often. Most ovens have hot spots, so you want to move the nuts around for even roasting. Stir them from the edges to the middle. The edges can brown sooner than the nuts in the middle.
Toasting Tips
If the recipe requires chopping, do this after roasting. It is easy to burn already chopped nuts since the pieces are so small. Warm nuts also chop more cleanly and with less flaking.
Smaller nuts such as pine nuts are notorious for burning quickly. Check them more frequently, usually every 2 minutes or so.
Enjoy Toasted nuts that you make at home! you will enjoy them even more.
Research from Bon Appetite and The Kitchn
Thanks so much for the tips Marilyn!!
Thanks Pili. I am glad it worked!
Reply to :
Pili
COMMENT
I have never tried toasting nuts, but I’ll pin this post to remember for any time I decide to try. Thanks for linking up with us at Sweet Inspiration
WEBSITE
http://sweethings.net
Thank you Pili! Your comment came through notification twice, but didnt post on the blog. I will check it out.
Great tips! You wouldn’t believe how many nuts I’ve burned on the stovetop – I’ll try this next time! Thanks for sharing with us at Throwback Thursday!
Mollie
I can’t tell you all the troubles I go through. I started these tips because of that! Thanks Mollie.
I love toasted nuts, especially pine nuts and almonds. I never thought about the carry over cooking, this is probably why mine end up too dark. Once again you’ve saved the day! I always learn new things when I visit you, I love that!
Glad my failures can be used for good! ????
I love your tips, Marilyn! Thanks for sharing at Merry Monday. 🙂
I am glad you like them Dee! Love your party.
Yum! I love toasted nuts for either snacking r as a topping to salads … it does bring the flavors out … thanks for sharing with us at #SimplifyWednesdays
I have lways liked pine nuts. I just got hooked on toasting them recently. Just need to measure them out better!
What a great tip! I don’t toast that many nuts but toasted pine nuts are a regular staple in my salads. So, So tasty. Really useful post, Thanks so much for linking up with the #sharethejoy linky
You are welcome Ceri. I find the best tips are ones I am lready doing but didn’t know why!
Thanks Marilyn. Sometimes I fail to toast nuts even though the recipe says too. I didn’t know it helped the flavor. Now I do.
I skip alot of spices because I don’t store the expensive ones. I found THEY change the flavor. Who would have though?
Definitely a great tip!
I’d love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you Jess.
I toast nuts for brownies and for ice cream toppings. Since toasting gives me flavor they are so tasty.
I agree Leslie! I use them for sundaes all the time!
Perfect instructions!! Thanks for sharing on the What’s for Dinner Linky!
Thank you so much Helen!
I usually do mine in a pan on top of the stove, with mixed results. Will try them in the oven next time!
I don’t know but there is something about the oven that makes them moister. I have heard others even microwave them!
I’ve never tried toasting my own but you make it sound easy. I think I’d spend a lot of time looking into the oven to see how they’re doing. I like the idea of taking them out a shade before you think they’re done. Good tips for roasting nuts!
~Jess
#familyjoyblog
Thank you Jess for adding your thoughts! I am happy when they cause someone to stop and think!
I can’t eat many of them but sure wish I could!
Hugs,
Linda
I can’t eat alot either. They make a great energy boost just by eating 6-8!
Hi Marilyn, It’s surprising what a difference it makes to toast nuts – it really seems to bring out their flavor! Thanks for the tips! Happy Fourth of July! Blessings, Janet
Thnk you Janet. I am happy you agree. Toasted are so much better. Toasted pecans are great on ice cream!
Yumm…I love toasted nuts! Thanks so much for sharing your tips with us at Share The Wealth Sunday!
You are welcome Lisa!
And they are so healthy! Delicious!
That they are Nancy!a great treat to offset sugar!
If I could eat nuts, I would roast all of them! LOVE THEM SO SO SO much!
I dont eat many. But they are great protein and a good treat!