General Instructions for Toasting Nuts

Toasted shelled nuts—almonds in many forms, hazelnuts, walnuts, and pecans, for example—are frequently used in the pastry shop. All nuts should be toasted in a single layer (or a shallow layer, in the case of sliced hazelnuts and sliced or slivered almonds) at medium heat (350° to 375°F/175° to 190°C) for about 15 minutes for sliced hazelnuts or almonds, slightly longer for whole, broken, or slivered nuts. Nuts can become too dark very quickly, so it is important to keep an eye on them and move them about on the pan periodically while they are cooking. Shake the pan to redistribute them and keep them in a single layer. The nuts nearest the edge of the pan will toast more rapidly and, in fact, due to their high oil content, it is quite possible to burn pine nuts that are close to the edge of the pan before those in the middle are even toasted. Sliced and slivered almonds also need extra attention and will continue to darken a bit after they are removed from the oven. If you are toasting nuts with the skin on, remove one or two before you think they are done, remove the skin, and check their progress.