Why toast nuts

I make a mean pecan pie, and this is going to make it even better. I never thought about roasting them first. Thanks so much! Jump to Recipe. Continue to Content. Ingredients Your favorite nuts, preferably whole. Instructions Preheat your oven to degrees.

Spread the nuts out in a single layer on an ungreased cookie sheet. Place the cookie sheet in your preheated oven and toast for five to ten minutes until nuts are golden brown. Roasting time varies depending on the size of the nuts used. When I only need a handful of nuts for a recipe, or to throw on top of a salad, I prefer to toast them in a skillet.

Simply pour the nuts in a dry skillet and place over medium heat. Shake the skillet to flatten the nuts into a single layer.

Once you can smell the nuts toasting, toss the nuts to turn them and shake the skillet again to spread them out in a single layer. Toss and shake times to make sure the nuts are toasted on all sides. Then pour them out on a plate or paper towel to cool. This process should take 5 minutes or so. This is a great method for toasting smaller amounts of whole nuts, as well as blanched or sliced nuts.

Pour the nuts out on a paper-towel-lined plate and spread them into a single layer. Microwave on high in one-minute increments until the nuts are golden and fragrant.

In my microwave this takes minutes depending on the variety of nut. Cool on the plate. Is this the best method of toasting nuts?

To catch the nuts, place your cutting board in the center of a rimmed baking sheet and place the nuts on the board. Rock the blade of the knife over the nuts. You just can't. Most of the time, we like to toast nuts in the oven. Because the dry, indirect heat the oven offers will toast the nuts more evenly than a skillet will. Using a skillet might trim a few minutes off your cook time, but the heat is uneven. Using a sheet pan in the oven will give you beautiful, even browning. Here's how to do it.

First things first: Toss the nuts with a good pinch of kosher salt. As the nuts heat up, oils will rise to the surface, giving the salt something to adhere to—a good thing.