Toasting Nuts and Seeds

Many cooks recommend toasting nuts and seeds in the oven, but this isn’t my method of choice. For one, why heat up the whole kitchen when you don’t necessarily need the oven for the rest of your recipe? Secondly, I don’t like the fact that I can’t really watch over them or stir when necessary, which leads to horrifically blackened nuts far more often than I’d like to admit. Spare yourself the smoke and drama; try toasting over the stove instead.

Set a medium-sized skillet over moderate heat and toss in your nuts or seeds. Toast only 1–2 cups at a time so that they can all have equal time getting direct heat, thus cooking more evenly. It may start slowly, but once you start smelling that nutty aroma, things move quickly, so don’t walk away from this process. Stir every minute or two, until the nuts or seeds are golden brown and highly aromatic. This will take anywhere from 7–15 minutes, depending on your particular variety. Immediately pour the contents of your skillet out onto a plate, to prevent them from continuing to cook and subsequently burn.