Go-to Roast Nuts

Roast Walnuts

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.

roast walnuts
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Go-To Roast Nuts

Total Time 20 minutes


  • 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.

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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.

Prepare Ahead

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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