How to Toast Walnuts 2 Ways (2024)

FAQs

What is the best way to toast walnuts? ›

Heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, watching constantly and stirring frequently until the walnuts start to brown and they smell toasted—about 5 minutes.

How it works: Arrange the nuts in a single layer on a rimmed baking sheet and place in a moderate oven (about 325 degrees with convection or 350 degrees without), stirring halfway through, until fragrant and toasted inside and out. Then immediately transfer the nuts to a plate or bowl.

Enjoy the health benefits of a daily handful of nuts or a couple of tablespoons of seeds by sprinkling them on cereal, yogurt, salads, soups, pasta and vegetables. Toast them for added flavor. You can toast them using your microwave, oven or stove-top.

Whether raw or roasted, nuts still pack a healthy punch, loaded with good fats, protein, and antioxidants.

The stove top method is much faster, but you also don't get the more even cooking of the oven method. If you have time (or large quantities of walnuts) to toast, I'd suggest the oven method. But the stove top method will work just fine when you need to speed things up.

Toasted Walnuts Tips

“You'll know they're ready when they've released their aroma and begun to brown; if you want more color on them, leave them a little longer,” Druckman writes. “Let them cool completely before using.”

Roasted, for me, means you cook them in the oven, and toasted means you cook the nuts on the stove top. I see both words used interchangeably online, though. I use both methods, depending on whether I need to roast a few nuts or a lot, and how quickly I need them.

After a bit of testing I came to realize one thing: toasting in the microwave works, but it's not quite as good as toasting in the oven. While the nuts do fill the kitchen with a nutty, toasted aroma, they just don't get as browned or develop as much flavor.

Both Have a Similar Nutrient Content

Roasting nuts changes their structure and chemical composition. Specifically, it changes their color and decreases their moisture content, giving rise to their crunchy texture (5, 7). Raw and dry-roasted nuts have very similar amounts of fat, carbs and protein.

Why do people toast walnuts? ›

Toasting raw walnuts is generally optional, but it's almost always recommended. The toasting process adds a better taste, golden brown color, nutty aroma, and a delicious crunch. Nuts toast quickly in the oven or on the stovetop, and they add a healthy, gluten free, protein-packed, omega-3 rich element to many recipes.

Then store in an airtight container until ready to use. It's best to toast nuts whole, then to chop them if you need smaller pieces.

Don't chop: Begin with whole, raw nuts. If your recipe calls for toasted chopped nuts, roast them whole, if possible. Chopped bits will cook unevenly, due to the differing sizes, and some pieces will likely burn. Just a few burned bits can ruin your entire batch.

A cast iron or other heavy skillet is an excellent choice for toasting nuts.

Most of the time, you want to avoid using oil when toasting nuts and seeds.

Place walnuts in boiling water for five minutes to remove bitter taste. Remove from water and drain, then run cold water over the walnuts.

Walnuts have a mild, buttery flavor that makes them perfect for baking into cookies and cakes. They have a high oil content, so they tend to toast much faster than other varieties. Because of this, it's best to use raw walnuts to prevent them from burning during the baking process.

Walnuts keep best in the fridge or freezer. It's worth noting that toasted nuts are a bit more perishable than raw. Shelf life varies considerably, so it's best to judge freshness by taste and smell. If they lose their sweetness and begin to smell “off,” they're likely rancid and should be thrown out.