I love love love nuts! Almonds, macadamias, walnuts, pecans, cashews, pistachios, hazelnuts, pine nuts, brail nuts. All so good.
I pretty much eat nuts with every meal.
So I always have jars of pre-roast nuts in the pantry. Most weekends I roast a big bag of one type of nut, and then vary it over the weeks so my pantry has a lovely variety.
Here’s my simple go-to method for nut roasting.
Go-To Roast Nuts
- 500 g raw nuts (1lb)
- Preheat your oven to 180C (350F).
- Spread nuts on a baking tray (I line mine with baking paper for easier clean up).
- Bake for 10 minutes. Check and stir. If nuts taste toasted, remove from the heat. If you like a darker roast, leave in for another 5 minutes or so.
NOTE: For macadamias and pine nuts I check after 8 minutes.
Variations & Substitutions
short on time – you can increase the temperature to 200C (400F) or higher – but be careful you don’t burn.
nut-free – I generally use something with lots of flavour like olives or cheese but if you want the crunch from nuts toasted breadcrumbs are a good substitute.
more fancy / for entertaining – try flavouring the nuts like these turmeric togarashi cashews or smoked paprika & rosemary almonds.
Problem Solving Guide
bland – more salt! Or roast a little longer.
burnt – next time use a lower temperature or get out of the oven earlier. For now just discard the worst ones.
no oven – pan fry nuts either dry or with a little oil on a medium high heat. Stir often to avoid burning.
Absolutely. Will keep in the pantry in an air tight jar for 2-3 months. Or longer in the fridge and even longer in the freezer.
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