Recipe and photo by Tami Ganeles Weiser
two-tablespoon servings (1 cup total)
Prep Time: 5 minutes Cook Time: 10 minutes
Roasting nuts intensifies their flavor astronomically. Heating the nuts’ essential oils creates a toasty aroma and vivid crunch that is worth the time and effort. Roasted nuts are great as a snack eaten out of hand or incorporated into other recipes. You can roast nuts with a little oil, but we prefer to roast them dry, without any added oil. This recipe can be easily doubled. Not all varieties of nuts take the same amount of time to roast — tiny pine nuts roast more quickly than chubby hazelnuts or curvy cashews — so keep an eye on them to prevent them from burning.
1 cup shelled nuts such as hazelnuts, almonds, walnuts, pecans, or pine nuts
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Arrange the nuts on it in a single layer and roast for 8 to 10 minutes, mixing the nuts with a long-handled spoon twice during roasting. Remove from the oven and let cool.
- If you are using hazelnuts or other nuts with skins, when they are cool enough to touch, rub them with a clean, dry kitchen cloth to loosen the skins. Lift the nuts from the baking sheet and discard the skins.
Untoasted nuts can, and should, be refrigerated. Toasted nuts can be stored in a closed, plastic, or glass container and will keep well for a week.