How to Toast Nuts
Raw nuts in a cake or cookie batter often taste flat and dull. Toasting them transforms their texture, giving them a structural integrity that holds up against butter and sugar.
Stay close to the oven.
Nuts carry high oil content and can transition from perfectly toasted to burnt in less than a minute. Do not rely on a timer; rely on your nose.
- rimmed baking sheet
- parchment paper
- flat spatula
What goes in.
- 2 cupsraw nuts of your choice
The Scent Test
The moment you can clearly smell the nut across the kitchen is the moment you must pull the pan from the oven. If you wait for the color to turn dark brown, they are already bitter.
The method.
Preheat and prepare
Set your oven to 350°F. Line a rimmed baking sheet with parchment paper for easy cleanup and even heat distribution.
Spread the nuts
Pour the nuts onto the tray in a single, even layer. If they overlap, they will steam instead of roast.
Toast
Slide the tray into the center rack. Toast for 5 to 10 minutes depending on the size and oil content of the nut. Shake the pan halfway through to ensure even coloring.
Cool completely
Transfer the nuts to a cold plate or bowl immediately. They continue to cook if left on the hot pan, and they must be fully cold before you chop them or fold them into batter.
Other turns to take.
Pan Toasted
For smaller batches, use a dry heavy-bottomed skillet over medium-low heat. Keep them moving constantly with a wooden spoon until they darken slightly.
When it doesn't go to plan.
Always use raw, unsalted nuts; salted nuts will be too aggressive in a dessert.
If toasting nuts with skins, like hazelnuts, rub them in a clean kitchen towel while warm to remove the bitter, papery flakes.
Store toasted nuts in an airtight container in the freezer if you aren't using them immediately to keep the oils from going rancid.
The ones that keep coming up.
How do I know if they are burnt?
Take a bite of one. If it leaves a sharp, acrid aftertaste on the back of your tongue, they have passed the point of no return.
Can I toast nuts in the microwave?
Skip it. Microwaves don't provide the dry, even heat required to release the oils and crisp the exterior, resulting in a rubbery texture.
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