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Here’s how to toast nuts for deep golden brown color, rich flavor, and great crunchy texture.
I was surprised one time when discussing almonds with a friend. She said she prefers to eat them blanched, no skins, white as can be. I guess I just assumed that everyone else shares my taste for toasted nuts of any kind, yet there is a purist taste for the blanched almond that I can appreciate. But toasting lends such depth to the nut, and with almonds in particular toasting can be taken to a mahogany extreme. The flavor is out of this world.
How to toast nuts
Use raw nuts or nuts that are already roasted, unsalted or salted.
Scatter them on a sheet pan in a single layer, and give them a little bit of breathing room. Sometimes I do toast more than an even layer at once, in which case, stir the nuts occasionally for even toasting.
Place a rack smack in the middle of your oven, then preheat the oven to 350ยฐF and donโt put the nuts in until youโve got full-on heat. Nuts typically toast in 10-12 minutes, but there is a spectrum of golden brown from light to dark, and timing will depend on a host of factors like type of nut, how dark you want them, and calibration of the oven. So itโs good to spoon a nut out on the early side of that timeframe and cut it open to see how dark it is.
Tips for toasted nuts
A real key to toasting nuts perfectly is paying attention. Use your timer and stay near, because if thereโs one thing that gets burned the most and the easiest, it is the nut. My tendency to walk away from a toasting nut to multitask has on occasion sent a few batches down the drain and filled my kitchen with the unfortunate scent of mistake.
Storage
I like to keep little jars of toasted nuts in my refrigerator at all times, so I can grab a handful to add to the top of a salad (or a scoop of ice cream, but not right now. Not right now.).
Recipes using toasted nuts
Lebanese rice pilaf, or hushweh, topped with toasted nuts is pure comfort food at its best.
Make a very simple but incredibly delectable bite with almond stuffed dates, using toasted almonds.
Baklawa is extra-delicious with toasted nuts in the filling.
Pecan pie loves a toasted pecan!
How to Toast Nuts
Ingredients
- 3 cups raw or roasted nuts, almonds, walnuts, pine nuts, pistachios, you name it
Instructions
- Arrange an oven rack in the middle position and preheat the oven to 350ยฐF. Line a baking sheet with parchment paper.
- Spread the nuts out on the prepared sheet pan in a single layer.
- Bake for 10-12 minutes, or until the nuts are deep golden brown. Stir them halfway through baking.
- Cool the toasted nuts to room temperature. Store them in an airtight container (jar, ziptop bag, or other container) at room temperature for up to one month and in the refrigerator for up to 6 months.
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes Maureen, “the unfortunate scent of mistake” is totally brilliant–I reread immediately!
Blessings for a beautiful day, dear Cousin!
Thank you Diane! I hope you have as much sunshine there as we do here today!
“The unfortunate scent of mistake” That’s brilliant! I will show this to my bakers. Toasting nuts is one of the tasks that frequently humbles them.
Haha!! Thank you Greg…it’s ever so true that a burned pan of nuts is a humbling experience.
Perfectly roasted pecans are the secret to the best pecan pie. I only allow myself to have it once a year – what a shame it would be to waste that annual treat on soggy nuts! ๐
When I finally realized that about toasting pecans for a pecan pie, it was a game changer!! I’d love your recipe….