How to Roast Nuts
I like to roast nuts for a number of reasons: to make a filling for Baklava, to snack on, to use in a dessert like Panforte, to use in a dip and much more. The process is simple, but you need to use a moderately low temperature to prevent harming the valuable polyunsaturated oils found in nuts. If you do this correctly, you will end up with lightly toasted nuts with an enhanced flavor. So here’s how I do it:
Don’t try to use the frying pan to toast your nuts like so many recipes tell you. The heat is far too intense, and you will run the risk of burning the nuts – especially if you let your mind wander and become distracted doing something else like making a tea. All you need is a baking tray an oven and a timer…and some nuts of course.
- Place all your nuts on the baking tray (there is no reason to line the tray with parchment paper, a silicon mat or aluminum – just a bare tray will do!
- Place the tray in a cold
- Turn the temperature of your oven to 150° C (about 325° F). I use the convection fan, but you don’t need to do this or adjust the temperature.
- Set your timer for 30 minutes.
- Remove the nuts when the timer goes off – that’s it…and you can resume drinking your tea without worrying about what you will do with burnt nuts!
You can use this method for any type of nut. Smaller nuts, like pine nuts, will require less time in the oven. Try 22 minutes instead of 30 minutes.Go back to techniques