How to Toast Nuts and Seeds
Raw nuts and seeds contain moisture that keeps them soft and muted. A few minutes of controlled heat draws out that moisture and develops a deep, toasted character that brings balance to any dish.
Stay at the stove.
Nuts and seeds have a thin line between toasted and burnt. Once they start to color, they will go from golden to black in seconds.
- Heavy-bottomed skillet
- Wooden spatula
What goes in.
- 1 cupraw nuts or seeds of your choice
Control the heat
Keep the nuts moving constantly with a spatula to ensure even contact with the pan. If you stop moving them, the bottom layer will burn while the top stays raw.
The method.
Heat the skillet
Place a dry skillet over medium-low heat. Do not add oil or butter; the nuts will release their own oils as they warm.
Add the nuts
Spread the nuts or seeds in a single layer. If your pan is too crowded, toast them in batches.
Watch and stir
Stir continuously. You are looking for a slight deepening of color and the first signs of aromatic oils being released.
Remove immediately
As soon as they are fragrant and golden, dump them onto a cool plate or cutting board. Leaving them in the hot pan will continue the cooking process and lead to burnt results.
When it doesn't go to plan.
Use a light-colored pan if possible; it helps you see the actual color change of the nuts more clearly.
If toasting pine nuts or sesame seeds, keep the heat on the lower end, as their high oil content makes them burn almost instantly.
Let them cool completely before storing; trapping heat in a container will make them go soft again.
The ones that keep coming up.
Can I toast these in the oven instead?
Yes. Spread them on a rimmed baking sheet at 350°F (175°C) for 5 to 10 minutes, shaking the pan halfway through.
How do I know if they are burnt?
If they taste bitter or look mahogany-dark, they have crossed the line. There is no way to salvage burnt nuts.
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