Roasting Seasonal Nuts
Roasting nuts is a matter of heat management and timing, relying on the smell of the oils releasing to tell you when they are ready. Spread your nuts in a single layer on a rimmed baking sheet and roast them at 350°F (175°C) until they are golden brown and fragrant, usually between 8 to 12 minutes, shaking the pan once halfway through to ensure even color.
Avoid the temptation to crank the heat.
Nuts are full of delicate oils that turn acrid quickly if the oven is too hot. Keep the temperature moderate and stay near the oven; they go from toasted to burnt in the space of a minute.
- rimmed baking sheet
- parchment paper
What goes in.
- 2 cupsraw nuts (walnuts, pecans, almonds, or hazelnuts)
- 1 tspneutral oil (optional, for coating)
- 1/2 tspkosher salt
Roasting by scent
Don't rely solely on the oven timer. The exact moment the kitchen begins to smell distinctly of toasted nut oil is your signal to pull the tray immediately.
The method.
Preheat the oven
Set your oven to 350°F (175°C) and ensure the rack is in the center position.
Prepare the tray
Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
Spread the nuts
Distribute the raw nuts in a single, even layer. If using oil, toss them in a bowl first with the oil and salt, then spread them out.
Roast
Place the tray in the oven. Bake for 8-12 minutes, shaking the tray vigorously at the 6-minute mark to rotate the nuts.
Cool immediately
Once aromatic and lightly browned, remove the tray from the oven. Transfer the nuts to a cool plate or board to stop the cooking process.
Other turns to take.
Spiced
Toss the warm, freshly roasted nuts with a pinch of cayenne, smoked paprika, or cumin.
Sweet
Toss the nuts with a small drizzle of maple syrup or honey while they are still hot on the tray, then return to the oven for 2 minutes to glaze.
When it doesn't go to plan.
Never toast nuts in a stack; they must touch the surface of the pan to brown evenly.
If you are roasting different types of nuts, roast them separately as they have different oil contents and toast at different speeds.
Let the nuts cool completely before storing them in a jar; trapped steam will make them soft.
The ones that keep coming up.
How do I know if they are burnt?
Look at the color of the center of the nut. If the exterior is dark brown and the scent is sharp rather than nutty, they have gone past the point of return.
Can I roast them in a pan on the stove?
Yes, use a dry heavy-bottomed skillet over medium-low heat. Keep the nuts moving constantly with a wooden spoon until they color.
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