Roasted Nut Blends
To achieve an even, deep roast, toss raw nuts with a small amount of oil and salt on a heavy baking sheet, then toast them at 325°F (160°C). Pull them from the oven the moment they turn a shade darker and become fragrant, as the carryover heat finishes the process on the counter.
Watch the color, not the clock.
Nuts contain high fat content and move from toasted to burnt in less than sixty seconds; stay in the kitchen while these are in the oven.
- rimmed baking sheet
- parchment paper
- mixing bowl
What goes in.
- 2 cupsraw nut mix (almonds, cashews, pecans, walnuts)
- 1 tbspneutral oil or melted butter
- 1 tspkosher salt
- 1/2 tspfreshly cracked black pepper
- 1 tspfresh herbs, finely chopped (rosemary or thyme)
Managing Residual Heat
Because nuts continue to cook after leaving the oven, you must remove them when they are just shy of your desired color. Spread them immediately onto a cool surface to stop the cooking process.
The method.
Prep the oven
Preheat your oven to 325°F (160°C). Line a heavy baking sheet with parchment paper.
Season the nuts
In a mixing bowl, toss the raw nuts with oil, salt, pepper, and herbs until every surface is lightly coated.
Arrange the tray
Spread the nuts in a single layer. Do not crowd them, or they will steam rather than roast.
Roast
Place in the center of the oven. Roast for 10-12 minutes, shaking the tray halfway through to ensure even browning.
Cool and set
Remove from the oven when they reach a light amber hue. Let them sit on the baking sheet for 5 minutes before moving to a bowl to serve.
Other turns to take.
Spiced Maple
Add 1 tablespoon of maple syrup and a pinch of cayenne before roasting for a sweet and sharp finish.
Smoked Paprika
Toss with 1 teaspoon of smoked paprika and a drop of liquid smoke for a deep, wood-fired character.
When it doesn't go to plan.
Use raw, unsalted nuts to maintain control over the seasoning level.
If roasting different types of nuts, like cashews and walnuts together, chop the larger ones so they finish in the same timeframe.
Store in a glass jar only after they have reached complete room temperature to keep them crisp.
The ones that keep coming up.
Why did my nuts burn even though the timer didn't go off?
Nuts are sensitive to oven calibration. If yours run hot, drop the temperature to 300°F and increase the time by a few minutes.
Can I use nuts that are already roasted?
Avoid it. Pre-roasted nuts will turn bitter and leathery if subjected to a second round of high heat.
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