Toasting Nuts

When a recipe calls for “chopped toasted” nuts, toast the nuts whole and then chop them. It’s hard to toast chopped nuts evenly; the smallest pieces risk burning before the larger pieces are toasty. Scatter the nuts in a baking pan (I typically use a metal cake pan) and toast in a 350°F oven until lightly browned and aromatic, stirring the nuts or shaking the pan a few times to encourage even toasting. Smaller nuts, such as slivered almonds and pine nuts, may take just 5 to 7 minutes. Larger, dense nuts may take 10 to 12 minutes. Toasting also helps separate the thin, papery skin from hazelnuts. When you take toasted hazelnuts from the oven, put them in a clean dish towel right away, wrap the towel up around them, and let sit for about 15 minutes. Rub the towel against the nuts to remove the skins. Note that the skins can stain, so consider using a dark-colored towel.