I generally toast flat nuts and seeds—pine nuts, sesame seeds, sliced almonds—and those that have been chopped, in a frying pan. Rounder nuts, such as hazelnuts, peanuts, and walnuts, go into the oven so the heat can wrap all the way around them.
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I generally toast flat nuts and seeds—pine nuts, sesame seeds, sliced almonds—and those that have been chopped, in a frying pan. Rounder nuts, such as hazelnuts, peanuts, and walnuts, go into the oven so the heat can wrap all the way around them. |
IN A FRYING PAN: Put the nuts or seeds in a single layer in a large, heavy-based frying pan over medium heat. Toss them around every couple minutes, until fragrant and toasty. Don’t walk away; if you do, set a timer so you don’t forget. I’ve learned the hard way after burning countless batches of pine nuts.
IN THE OVEN: Preheat the oven to 180°C (Gas Mark 4). Put the nuts on a rimmed baking tray so they don’t roll off and toast until they start to darken and become fragrant. Toasting time varies depending on the nut, but this usually takes just a few minutes. The nuts near the edges of the baking tray tend to brown faster, so stir the nuts or give the tray a shake once or twice during roasting.
