Slow-Roasted Nuts
Slow-roasting nuts at a low temperature renders their natural oils and deepens their flavor, creating a uniform, toasted texture from core to surface that high-heat roasting misses. By keeping the oven at 300°F (150°C), you ensure the nuts toast slowly enough that they develop a rich mahogany color without burning the volatile oils on the exterior.
Watch the oil smoke point.
Nuts are high in fat; if your oven runs hot, they will turn from toasted to bitter in seconds. Use an oven thermometer to verify the actual temperature.
- rimmed baking sheet
- parchment paper
- oven thermometer
What goes in.
- 2 cupsraw nuts, such as almonds, walnuts, or pecans
- 1 tbspneutral oil or melted butter
- 1 tspfine sea salt
The carry-over finish
Nuts continue to cook for several minutes after leaving the oven. Pull them when they are just one shade lighter than you want them to be.
The method.
Prepare the oven
Preheat your oven to 300°F (150°C) and place the rack in the center position.
Season the nuts
Toss the raw nuts with the oil and salt in a bowl until every crevice is coated. Spread them in a single layer on a parchment-lined baking sheet.
Roast
Roast for 15 minutes. Shake the pan to redistribute the nuts, ensuring they toast evenly.
Monitor color
Continue roasting for another 10 to 15 minutes, checking every 5 minutes. The nuts are done when they smell toasted and look golden brown.
Cool completely
Remove from the oven and let them cool on the baking sheet. They will crisp up as they reach room temperature.
Other turns to take.
Spiced
Toss with 1/2 teaspoon of smoked paprika or cumin along with the salt before roasting.
Sweet
After roasting, toss immediately with a teaspoon of maple syrup and a pinch of cinnamon while still warm.
When it doesn't go to plan.
Always use raw, unsalted nuts to avoid double-salting or pre-toasted nuts that will turn bitter.
If roasting different types of nuts together, keep them roughly the same size so they cook at the same rate.
Store cooled nuts in an airtight jar at room temperature for up to two weeks.
The ones that keep coming up.
How do I know if they are burned?
If they smell acrid or look dark brown rather than golden, the oils have oxidized and the flavor will be unpleasant. It is best to discard them.
Can I use a higher temperature to speed it up?
Higher heat browns the outside before the center is toasted, leading to an uneven texture and a high risk of burning.
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