How to Toast Nuts for Pastry
Toast nuts in a single layer on a dry rimmed baking sheet in a 350°F oven, shaking the pan every few minutes until they release a distinct, fragrant aroma and darken by one or two shades. Remove them immediately from the hot pan to prevent residual heat from scorching them.
Consistency is your greatest tool
Nuts contain high oil content, meaning they move from toasted to burnt in seconds. Keep your eyes on the oven and your nose ready to catch the smell of toasted oils.
- rimmed baking sheet
- parchment paper
- heavy-duty oven mitts
What goes in.
- 2 cupsraw nuts (walnuts, pecans, almonds, or hazelnuts)
Follow the nose
The moment you can clearly smell the nuttiness in the kitchen air is the moment you must pull them out. If you wait until they look 'done' to your eyes, they are likely already burnt.
The method.
Preheat and prepare
Set your oven to 350°F. Line a rimmed baking sheet with parchment paper to ensure even heating and easy cleanup.
Arrange in a single layer
Spread the nuts out so none are overlapping. Clustering creates uneven heat distribution and causes some nuts to stay raw while others char.
Toast with vigilance
Place the pan on the center rack. Shake the tray every 3 minutes to redistribute the heat.
Cool completely
Slide the nuts off the hot baking sheet onto a cold plate or another piece of parchment immediately. They must be entirely room temperature before you chop them for pastry, or they will turn into nut butter.
Other turns to take.
Skinning Hazelnuts
After toasting hazelnuts, wrap them in a clean kitchen towel for 5 minutes, then rub vigorously; the skins will flake off against the fabric.
When it doesn't go to plan.
Always toast nuts whole, even if your recipe calls for chopped; chopping before toasting leads to uneven coloring and scorched edges.
If you are toasting different types of nuts, keep them on separate sheets, as they have different oil contents and require different timings.
Do not use butter or oil on the tray; the nuts provide their own fat.
The ones that keep coming up.
How do I know if they are burnt?
If the nuts look dark brown or black and the smell shifts from fragrant to acrid or bitter, they are burnt and should be discarded.
Can I toast nuts in a skillet?
Yes, use a heavy-bottomed stainless steel pan over medium-low heat. Keep them moving constantly with a wooden spoon to prevent hot spots.
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