Tip: Toasting Nuts

Discussion Policy

Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.

Wednesday, October 17, 2007

Toasting Nuts

From Elinor Klivans:

Toasting nuts in the oven at a low temperature helps keep them from getting too dark and developing a burned taste.

[an error occurred while processing this directive]

Nuts should be watched carefully toward the end of their baking time. During baking, shake once to redistribute for even toasting. Cool completely before using.

To toast 1 cup (4 ounces) of pecans or shelled walnuts, spread the nuts in a single layer on a rimmed baking sheet. Bake for about 10 minutes, until you can smell the aroma of toasted nuts.

When using blanched, sliced or slivered almonds , bake at 325 degrees for 12 to 15 minutes, until evenly golden. For blanched whole almonds and hazelnuts, bake at 325 degrees for about 15 minutes, until golden.