How to Toast Nuts and Seeds
Toasting transforms raw, muted nuts and seeds into ingredients with depth and a crisp bite. It is a matter of seconds between a deep, golden roast and burnt bitterness.
Mind the scent
Your nose is a better timer than any clock. When you can smell the oils being released, the nuts are nearly done.
- Heavy-bottomed stainless steel skillet
- Baking sheet
- Wooden spoon
What goes in.
- 1 cupNuts or seeds of choice (raw, unsalted)
The carry-over heat trap
Nuts continue to cook for a full minute after leaving the heat. If they look ready in the pan, they are already burning.
The method.
Preparation
Spread nuts or seeds in a single layer. For large nuts like walnuts or pecans, roughly chop them first so they toast at the same rate.
Skillet method
Place the pan over medium-low heat. Shake the pan every 30 seconds to ensure even color. Watch for the moment the pale center of a halved nut turns light tan.
Oven method
Spread in a single layer on a rimmed baking sheet. Bake at 350°F for 5 to 8 minutes, shaking the tray halfway through.
Cooling
Immediately transfer the nuts to a cold plate or a cool cutting board to stop the cooking process.
Other turns to take.
Savory finish
Toss the warm, toasted nuts with a half-teaspoon of neutral oil and a pinch of fine sea salt before they cool.
Spiced
Add a pinch of smoked paprika or cumin to the pan during the final 30 seconds of toasting.
When it doesn't go to plan.
Do not walk away from the stove; nuts move from raw to ruined in an instant.
If toasting multiple types of nuts at once, chop them to a uniform size first.
Store toasted nuts in an airtight container once completely cooled; they will stay crisp for about a week.
The ones that keep coming up.
How do I know if they are burnt?
If they taste acrid or look dark brown rather than golden, they are past the point of saving.
Can I toast nuts that are already salted?
Yes, but use a lower heat and keep a close watch, as the salt can sometimes encourage uneven scorching.
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