Nuts, Toasting

For me, the flavor and aromatic quality of toasted nuts are well worth the little extra effort. It’s a simple process, but it requires some attention to avoid over-toasting the nuts, which makes them bitter. Though it’s certainly possible to toast nuts on top of the stove in a dry pan over moderate heat, I think the safest and surest method is to use the oven. Spread the nuts out in a loose single layer on a baking sheet and put them in a preheated 375°F. oven. Depending on their size, they’ll take just a few minutes. Start checking after 4 minutes. You’re looking to add just a slight amount of color. The better indicator is the aroma. As soon as you smell the toasty, nutty aroma, remove the pan from the oven and get the nuts off the baking sheet to cool them. Store in an air-tight container. If you are storing for a long time, put them in a jar with a tight-fitting lid in the freezer. My rule is that anytime nuts are used in a recipe I lightly toast them first.