Toast Your Nuts and Seeds
When it comes to making every dish sparkle on the tastebuds, the devil's in the details. So when a dish requires nuts, make sure you toast them.
Notes
Ever tried a simple dish that made you go “wow” and then tried to recreate it yourself, only to end up with a version that’s just “meh”? The magic of attention to detail can transform a dish.
A sprinkle of nuts and seeds in a dish can turn eating into a flavour and texture delight, all while providing a nutritional boost. They’re an easy addition to a dish and while you can buy pre-toasted nuts from the store they’re usually seasoned with everything from jalapeno to tamari. There are times when that flavouring can boost a creation, but sometimes it’s just a distraction of flavours clashing. Besides, store bought doesn’t hold a candle to the homemade version. Whether you’re sprinkling almonds over a salad, adding walnuts to banana bread, or garnishing desserts with pistachios, toasted nuts elevate everything they touch.
Toasting coaxes out the nuts’ natural oils, amplifies their nutty aroma, and adds a depth of flavour that raw nuts just can’t compete with. Beyond taste, toasting transforms texture. Raw nuts can feel waxy or soft, but toasting brings out their crunch. This crispy contrast can elevate the sensory experience of a dish, like adding a crisp bite on a creamy cheesecake. A walnut’s bitterness mellows; almonds take on a sweet nuttiness, and; pecans develop a rich, caramelized essence. If you’re toasting some nuts for a recipe anyway, make sure to do a few extra so you have some available for snacking. A mixture of toasted and still warm nuts as an amuse-bouche is a great way to delight your guests.
Just remember: sesame seeds are notorious for burning faster than you can say “oops,” so save yourself the headache and buy those pre-toasted. Another note: typical chain grocers usually aren’t the best choice for sourcing good nuts. If you have the time and the budget, find a place that specializes in high quality, fresh nuts.
Timing is close to the same in the oven method and pan method. This is a great guide but every situation is different depending on you stove, oven and pan. The best way to know if you’re done toasting is to go by aroma and colour – once you get a nice deep colour without any signs of burning and the scent of the nut comes wafting up, they’re ready to go. It might take a bit of practice. So please view this as just a guideline! Toast your nuts whole: Don’t chop or sliver them before toasting. They will toast more evenly whole and it reduces your chances that they will burn quickly if you get distracted for a moment. 5 – 6 min for soft seeds and nuts. This includes walnuts, pecans, pistachios, pine nuts and sunflower seeds. 6 – 10 min for dense seeds and nuts. This includes almonds, peanuts, cashews and hazelnuts. Oven Method This uses dry, indirect heat letting them toast all the way through without burning the outside.
- Set oven to 350ºF
- Spread nuts or seeds in a single layer on a rimmed baking sheet.
- Roast until browned on the outside, making a point of giving them a good shake halfway though.
- preheat dry skillet over a medium heat, we use cast iron for this as we find it provides a more even heat
- add nuts/seeds in an single layer
- shake frequently until thoroughly toasted
Walnuts:
Set to toast, 1 slice on a darkness of 3.
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