Toasted Walnuts
Toasting walnuts in a dry skillet over medium-low heat is the only way to transform their raw, astringent bite into a deep, buttery crunch. You are looking for the point where the kitchen smells distinctly like warm, earthy oil and the color shifts just one shade darker.
Watch the pan, not the clock.
Walnuts have a high oil content, meaning they go from perfectly toasted to burnt in a matter of seconds. Stay at the stove the entire time.
- Heavy-bottomed stainless steel or cast iron skillet
- Rubber spatula
What goes in.
- 2 cupsraw walnut halves
The Carry-Over Burn
Walnuts will continue to cook once removed from the heat. Empty them onto a cool plate or cutting board the moment they are done to prevent the residual heat of the pan from turning them bitter.
The method.
Heat the skillet
Place your skillet over medium-low heat. Do not add oil or butter; the walnuts contain enough natural fat to toast themselves.
Add the walnuts
Spread the walnuts in a single layer. If you crowd the pan, they will steam rather than toast.
Move constantly
Use your spatula to move the walnuts around the pan every 30 seconds. This ensures even color and prevents hot spots.
Monitor the signs
After about 5 minutes, you will notice a change. When the color deepens slightly and the aroma fills the room, they are ready.
Cool immediately
Pour the walnuts onto a cold surface immediately. Let them sit for at least 5 minutes; they will crisp up significantly as they lose their internal heat.
Other turns to take.
Salted Finish
Toss the walnuts with a half-teaspoon of flaky sea salt immediately after taking them off the heat while they are still slightly tacky.
Spice-Dusted
Add a pinch of smoked paprika or cayenne pepper during the last 30 seconds of toasting to bloom the spices.
When it doesn't go to plan.
If you are toasting a large volume, use a rimmed baking sheet in a 350°F (175°C) oven, shaking the pan every 3 minutes.
Do not walk away; once you smell the oil, you have about 60 seconds before they scorch.
Store leftovers in an airtight glass jar once completely cool to keep them from absorbing pantry odors.
The ones that keep coming up.
How do I know if I burned them?
Burnt walnuts will look dark brown or black and smell acrid, like charcoal. If they have reached this stage, they must be discarded; there is no way to remove the bitterness.
Should I chop them before or after toasting?
Always toast whole halves. Chopped pieces have more surface area and will burn much faster than halves.