How to Toast Nuts
Toast nuts in a dry skillet over medium heat for 3-8 minutes, stirring constantly, until fragrant and golden. They'll continue cooking after you remove them from heat, so pull them early rather than late.
Nuts go from perfect to burnt in seconds
Stay at the stove and stir constantly. The oils release suddenly and the browning accelerates fast.
- heavy-bottomed skillet
- wooden spoon
- plate for cooling
What goes in.
- 1-2 cupsraw nuts of choice
Trust your nose over your eyes
When you smell that rich, nutty aroma hit the air, they're nearly done. Pull them off heat while they're still a shade lighter than you want.
The method.
Heat a heavy skillet over medium heat
No oil needed. Cast iron or stainless steel works best.
Add nuts in a single layer
Don't crowd them. Work in batches if you have more than fits comfortably.
Stir constantly with a wooden spoon
Keep them moving so they brown evenly. They'll start silent, then begin to sizzle softly.
Watch for the color change
Almonds go from white to golden. Walnuts deepen to amber. Pine nuts turn pale gold.
Remove when fragrant but not quite dark enough
The residual heat will finish the job. Better slightly under than burnt.
Transfer immediately to a cool plate
Spread them out so they stop cooking. Let cool completely before storing.
Other turns to take.
Oven method
Spread on a baking sheet and toast at 350°F for 5-10 minutes, shaking the pan halfway through.
Seasoned nuts
Toss warm toasted nuts with coarse salt, rosemary, or a pinch of cayenne while the oils are still hot.
Sweet nuts
Drizzle with honey or maple syrup in the last minute of toasting for a caramelized coating.
When it doesn't go to plan.
Smaller nuts like pine nuts toast in 3-4 minutes, larger ones like Brazil nuts need 6-8 minutes
Different nuts brown at different rates, so toast each type separately
Store toasted nuts in an airtight container for up to a week, or freeze for longer storage
The ones that keep coming up.
Can I toast nuts ahead of time?
Yes, but they're best used within a few days. The oils go rancid faster once heated.
Why did my nuts burn so fast?
The heat was too high or the pan was too thin. Medium heat and a heavy pan give you more control.
Should I salt nuts before or after toasting?
After. Salt can make them burn faster, and it sticks better to the warm, oily nuts fresh from the pan.