Roasting nuts brings out the essential oils and gives them a richer, deeper flavor. Whenever I use nuts in cooking–even to simply garnish a salad–I always use them roasted.
The premise is quite simple: use high heat and short cooking time to toast the outside. When following the directions below, keep in mind that it’s a better result to slightly under-toast than to burn the nut, so if you are unsure, err on the side of the shorter cooking time in the range below. This is especially true for delicate pine nuts.
The Best Nuts for Roasting
These are the nuts most commonly used in cooking and baking:
- Pine Nuts (given their small size, err on the side of 5 rather than 10 minutes)
- Peanuts (though technically a legume and not a nut, they are used as nuts for cooking and baking purposes)
- Macadamia nuts
- Preheat the oven to 350 degrees.
- Line a baking sheet with a single layer of nuts.
- Toast 5-10 minutes until the outside is golden brown (no black…that’s burnt!) and the nuts smell toasty.