How To Roast Nuts
In all of my recipes, when nuts are called for, I always specify toasted nuts, or roasted nuts. They taste so much better than raw nuts with a deeper, richer, nuttier flavor. I buy the large bags of almonds and pecans at Costco, since they are always good quality and cheaper than I can get them anywhere else. Then I roast half the bag at a time, keeping the roasted nuts in a ziplock bag in my fridge, and the raw nuts sealed up in the freezer. That way, they won’t go rancid before I get a chance to use them.
If you are like me and do a lot of baking, then try what I do, and always have some on hand. If you don’t use nuts very often, then I would advise you to just buy as much as you need for a specific recipe so they will be fresh, and roast them once you get home from the grocery store. Then put them in a ziplock bag in your fridge, and they will stay fresh for a month or more, and they will be ready to use in your recipe. Either way, here is how to do it:
How To Roast/Toast Nuts
- Preheat oven to 350 degrees F
- Spread nuts in a single layer onto a cookie sheet or roasting pan
- Roast in the oven for 10 – 12 minutes for pecans or walnuts, or 12 to 15 minutes for whole almonds
- Stir them once, about halfway through
- They may not look a lot browner when you take them out of the oven, but if you let them sit in the baking pan to cool, they will continue to brown a little as they cool
Don’t try to do almonds and pecans at the same time. Since they cook at different rates, you will end up with either underdone almonds, or burnt pecans. Same tip goes for any shape of nuts. If you want to toast almond slivers to put on top of a fancy dessert, do them by themselves, and stir more often to get them evenly toasted.
Spread nuts evenly in a baking sheet or baking pan. Stir halfway through roasting.
They don’t look any different, but oh, if you could smell them! And their flavor has been bumped up from plain old nuts, to delicious roasted nutty goodness. I’m not kidding you! Just try it!