“After years of always looking up times and temperatures, I thought it was time to actually write all of these down!.” – April Ferre
Toasting Nuts & Seeds
Instructions
Basic Method:
- Preheat oven to 350 degrees (see note for macadamia nuts) and line a baking sheet with foil.
- Spread nuts in a single even layer. Nuts can be roasted whole or chopped; chopped nuts will toast faster than whole nuts.
- Stir nuts at least once during cooking to ensure even toasting. The times below are approximate and you should keep a close eye on them to prevent burning.
- Some nuts will brown more than others. Pecans and walnuts don't tend to develop a ton of color, so pay more attention to smell in those cases.
- Unless otherwise stated, when finished toasting, immediately remove to a bowl and place in the freezer to stop the cooking. Stir the nuts occasionally until they are cool. Do not freeze the nuts.
- Remove from the freezer and bring to room temperature. Use immediately or store in an airtight container.
Times & Special Instructions:
- Almonds: Sliced or Slivered: 5 to 8 minutes; Whole: 10 to 15 minutes.
- Hazelnuts: 10 to 15 minutes. Remove to a clean dish towel and wrap to steam for 1 to 2 minutes. Rub the hazelnuts in the towel to remove the skins.
- Peanuts (Raw): Coat in melted butter (1/4 cup butter to 1 pound peanuts.) Roast 20 to 30 minutes. Optional, when finished toasting, toss with 1/4 teaspoon salt.
- Pecans: 8 to 12 minutes.
- Pine Nuts: 5 to 10 minutes.
- Pumpkin Seeds (Raw from Pumpkin): Thoroughly wash and dry. Lightly coat seeds in olive oil and toss with any desired seasonings (salt, garlic, paprika, etc.) Toast 12 to 15 minutes.
- Sesame Seeds: 8 to 10 minutes.
- Macadamia Nuts: Low and Slow (nut is roasted all the way through): 250 degrees for 2 hours. Quick (surface toasting): 350 degrees for 8 to 10 minutes.
- Walnuts: 8 to 10 minutes.
2025 Recipe – April Ferre