How to toast nuts and seeds
Nuts and seeds get even more delicious when toasted in a skillet or oven. Toasting intensifies their rich flavor and releases their enticing aromas.
Toasting nuts and seeds: Oven and stovetop methods
When a recipe calls for toasted nuts or seeds, make an extra batch and toss a handful into your next salad, vegetable dish or dessert.
Toasting nuts & seeds – Oven method
Best for larger nuts like almonds and walnuts
Preheat oven to 350F. Spread nuts on a dry, ungreased baking sheet. Place in oven and cook, stirring occasionally, until lightly browned and fragrant.
Estimated cooking times: Seven to eight minutes for pecans and walnuts, slightly longer for almonds and filberts.
Toasting nuts & seeds – Stovetop method
Best for seeds, chopped nuts, and smaller nuts like pignolas
Place nuts or seeds in a dry, ungreased nonstick skillet over medium-high heat. Cook, stirring frequently, until golden and fragrant.
Watch carefully — they will brown quickly.