When a recipe asks for toasted nuts, or coconut for that matter, people often ask me if that step is really necessary. First of all, when toasting nuts it not only gives them a golden sun-kissed look, but it also enhances it’s natural oils while intensifying flavor. If you taste a toasted nut and a nut that has not been toasted, I am certain you can tell the difference. And more often than not, you would probably choose the toasted variety.
So how do we properly toast? There are two ways. First, preheat your oven to 375ºF. On a baking sheet, spread the desired amount of nuts in a thin and even layer. Place in preheated oven and allow to toast while occasionally stirring until fragrant and light golden in color. If you smell them, chances are it may be too late! The second way is on the stovetop which most people prefer as you don’t forget about them! Simply spread the desired amount of nuts in a sauté pan in an even and thin layer. Place over medium heat and while occasionally stirring or shaking the pan, toast until lightly golden in color and fragrant. Immediately after toasting, transfer nuts to a plate and spread in a thin layer so they don’t continue to cook on the hot pan.
Regardless of your preference, using toasted nuts on your salads, in your breads and cookies is a great option when looking to maximize on flavor and look appeal.
Cheers to starting a new tradition around the table together!
Founder and true believer in the power of bringing people around The Table Together!