I often find myself at the beginning of a recipe with the instruction to toast nuts, or sometimes just the qualified “nuts, toasted” in the ingredients list. I ultimately choose one of four methods depending how much time I have, how many nuts I need to toast, and how much flavor I need to shine through in the final recipe. Today I’m going to share with you the basics of toasting nuts, so you’ll never have to wonder how to do it again.
These methods will work for most nuts that you use for baking: walnuts, pecans, almonds, hazelnuts, macadamias, pistachios, and cashews. For delicate nuts like sliced almonds and pine nuts, you will need to reduce the time. Heartier nuts like peanuts and chestnuts take longer to roast. Fragrance and color are better indicators that your nuts are done than time is, so keep an eye (and a nose) out!
A NOTE ON ROASTING VERSUS TOASTING:
In cooking, roasting is when you cook something through with dry heat, usually in the oven (think roasted carrots). Toasting is when you brown the outside of something, as in toasted marshmallows. With nuts, the words are often used interchangeably. I prefer using the term toast, but roast is usually a more accurate description. Whatever you call the process, it makes for some delicious nuts.
WHEN TO CHOP NUTS:
Toast nuts before you chop them. I have been guilty of chopping before toasting, but it’s very easy to walk away for a second to sift some flour and then… whoops. Burnt nuts. And nuts aren’t cheap, friend. You don’t want to have to throw them in the garbage.
Chopping warm nuts also means less “nut dust” (which is what I call the tiny flaky bits), so there’s another benefit to toasting your nuts whole. Down with nut dust!
METHOD 1: OVEN (LONG & LOW)
If you have the time, this is my favorite way to roast nuts. The flavor is the deepest and the nuts get nice and dark. The oven is the best place for toasting larger quantities of nuts.
- Preheat oven to 250°F.
- Spread nuts evenly onto an unlined rimmed baking sheet.
- Toast in the oven for 45-60 minutes, stirring halfway through. The nuts should be fragrant and deep in color (but not blackened, obviously).
- Remove nuts from the pan to cool.
METHOD 2: OVEN (HOT & FAST)
If you have a moderate amount of time and your oven is already preheated for your recipe, give this method a shot. You can also toast them at 350°F for 5-10 minutes, but watch them a bit more carefully so they don’t burn.
- Preheat oven to 325°F.
- Spread nuts evenly onto an unlined rimmed baking sheet.
- Toast in the oven for 10-15 minutes until the nuts are fragrant and golden brown, stirring every 5 minutes to promote even browning.
- Remove nuts from the pan to cool.
METHOD 3: STOVETOP
For small amounts of nuts, when I’m in a rush, or when I won’t be using the oven otherwise, I opt for toasting my nuts on the stove. It’s quick, but don’t walk away or you might burn your nuts!
- Place a dry skillet oven medium heat for 1-2 minutes to warm up the pan.
- Add your nuts in a single layer and toast for 1-3 minutes, until fragrant, stirring frequently to avoid burning.
- Remove nuts from the pan to cool.
METHOD 4: MICROWAVE
This is the only method where I recommend adding a bit of oil to the nuts before toasting them. It helps the nuts brown, which you otherwise won’t achieve in the microwave. This method will give you the quickness of stovetop toasting and the depth of flavor of oven-roasting. Win-win.
- Spread nuts in a single layer on a flat, microwave-safe plate.
- Add enough oil to very thinly coat the nuts, about ½ teaspoon for each cup of nuts.
- Microwave on high (full power) for 1 minute.
- Stir the nuts, then microwave for another minute. Check the fragrance and color.
- Continue cooking the nuts in 1-minute intervals, stirring after each interval, until the nuts are finished toasting. Usually the whole process will take 3-5 minutes.
So there you have it! You’re now a total pro at toasting nuts. And if you made it through this whole post without cracking up at the word “nuts” or the phrase “burn your nuts,” congratulations! You are way more mature than I am.
Source: siftandwhisk.com (defunct blog)
