Toasting raw nuts and seeds can enhance their flavor, aroma, and texture. Toasting is easy and doesn’t take very much extra time, but it can have a big impact on the finished product! Here I have provided a basic guide for your reference.
To toast nuts in the oven:
Preheat your oven to 350 F (175 C). Spread nuts evenly on an un-greased cookie sheet. Place on the middle rack and bake 5 minutes. Stir and bake for another 3-7 minutes, or until aromatic and VERY lightly browned. Do not walk away from the nuts while you’re toasting–they will burn quickly. Remove pan from oven and allow to cool.
Toasting seeds on the stove:
Heat a pan over medium heat and add seeds (do not use oil). Stir frequently and cook until just aromatic (a few minutes). Do not take your eyes off them–they will burn even quicker than the nuts do in the oven. Remove from pan and allow to cool.
You might also toast seeds in the oven sometimes, such as with these garlic-herb pumpkin seeds, but it’s often convenient to toast smaller seeds in a pan because they toast so quickly.
So go on, get toasting!
2 Comments