Not long ago, I was one of those people who didn’t bother to toast nuts when the recipe calls for them. For the reason that I thought it shouldn’t make a difference and also I didn’t know how to do it properly. Toasting nuts might be a simple and one of the most basic fundamentals a home cook should learn, but in my opinion we all should start somewhere basic. Hence, this post about how to toast nuts.
Nuts are one of those “small but incredible” ingredients you can add to your cooking or snacking. Toasting them will not only release their essential oils, but they also add texture and aroma to your food. Their enhanced nutty flavor will elevate your salads’ and cookies’ flavor – all in just a short amount of time and effort. That is why it is important not to ignore the “toasted nuts” ingredient when you are following a recipe, especially when baking. I definitely have learned my lesson!
How to toast nuts
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Almonds (sliced): 7 to 10 minutes
Almonds (whole): 10 minutes
Chestnuts: 25 minutes
Hazelnuts*: 12 to 15 minutes
Macadamia nuts: 12 to 15 minutes
Pecans: 10 to 15 minutes
Pine Nuts: 5 minutes
Walnuts: 10 to 15 minutes
Using the oven
Preheat oven to 350 degrees F.
Spread the nuts in a single layer on a rimmed baking sheet and roast until golden and fragrant. Stir occassionally.
Roasting times may vary depending on the nut (times are approximate; refer to the table above)
Arrange nuts on a skillet at at medium high.
Stir frequently until fragrant and brown. (times may vary depending on the nut)
Keep a close watch when toasting nuts. They burn and brown easily depending on the type of nuts you are using.
If recipe calls for chopped nuts, toast the whole nuts first then chop later when completely cooled down.
Can be stored in an airtight container inside the refrigerator for up to 2 weeks.
They will continue to roast after removed from the heat.