Toasted nuts and seeds can be your next secret weapon in cooking. You can use them in savory and sweet recipes. Nice aromas will fill your kitchen, beautiful colors will create attractive dishes, while nutty flavors and an irresistible crunch will dramatically improve your recipe.
Nothing can be simpler than toasting your nuts or seeds, and the key is choosing the right method and the right amount of time. But toasting can easily turn into burning if you take you eyes off the ball.
What are Nuts and Seeds
Nuts and seeds are very similar and the terms are often used interchangeably, but they are not necessarily the same. It also depends whether we talk in botanical or culinary terms. And then we also have drupes. Here are the botanical definitions.
- How to define a seed. A seed is a mature fertilized ovule of a plant which consists of an embryo, an endosperm (the food store) and the seed coat (a protective covering).
- How to define a nut. A nut is a hard-shelled pod that contains both the fruit and seed of the plant, where the fruit does not open to release the seed to the world. Examples are chestnuts, hazelnuts, and acorns.
- How to define a drupe. A drupe is a type of fruit with three layers. 1 – a thin skin (called exocarp); 2 – a fleshy edible part (called mesocarp) that surrounds a shell (what we sometimes call a pit) 3 – a seed and seed covering inside (called endocarp). Think about apricots, peaches, cherry, olives, dates, pistachios, pecans and coconut. In case of the apricots, peaches etc, we eat the fleshy part (mesocarp), and in the pecans and pistachios we eat the seed (endocarp).
| Nut | Seed | Drupe | ||
| Acorns | x | |||
| Almonds | x | The culinary term is ‘nut’ | ||
| Brazil nuts | x | The culinary term is ‘nut’ | ||
| Cashews | x | The culinary term is ‘nut’ | ||
| Chestnuts | x | |||
| Chia seeds | x | |||
| Flaxseeds | x | |||
| Hazelnuts | x | |||
| Macadamia nuts | x | The culinary term is ‘nut’ | ||
| Pecans | x | The culinary term is ‘nut’ | ||
| Peanuts | The culinary term is ‘nut, but they are a legume. Similar to beans, lentils, and peas | |||
| Pine nuts | x | The seeds of a pine tree. In culinary called a ‘nut’. | ||
| Pistachio nuts | x | The culinary term is ‘nut’ | ||
| Poppy Seeds | x | |||
| Pumpkin seeds | x | |||
| Sesame seeds | x | |||
| Walnuts | x | The culinary term is ‘nut’ |
3 Ways to Toasting Nuts and Seeds
In my opinion there are 3 basic and practical ways to toast nuts and seeds; in the oven, in a skillet or in a microwave.
There may be other ways to toast nuts or seeds. The more kitchen appliances (small and big) we have, the more we want and can use them for different tasks. Like the air fryer, the bread machine and I am sure we can use an outdoor grill to toast nuts and seeds. Maybe one day we figure out how to use the toaster, a rice cooker, and instant pot or a crock pot or anything else with a heating element. Our ingenuity will take us far.
Let’s also be practical. What are we trying to achieve by toasting. We’re trying to improve the flavor, the texture (in the sense that they stay crispy when used in recipes) and the color of the nuts and seeds. Hence my desire for a practical, foolproof and quick approach.
NOTE – Nuts and seeds are different in size and shape, the power of appliances vary and how we apply the heat, will all have an effect on the time it will take to get toasted nuts and seeds. Pine nuts are small and may require a max of 10 minutes in the oven, whereas whole hazelnuts may take up to 15 minutes. Seeds, like sesame or flaxseeds are small and thin and may need less than 10 minutes.
Toasting in the Oven
For a long time, this method was in my opinion the best way to toast nuts and seeds. This methods has two different approaches:
- Toasting in heated oven. Heating the oven to the desired temperature of 350 degrees F, place the nuts or seeds, spread out on a baking dish, in the oven and cook for about 5 minutes, then toss in 2-3 minutes intervals until they are done. Take the baking dish out of the oven and transfer the nuts or seeds to a plate or bowl to prevent that they continue baking.
- Toasting in cold oven. Spread nuts on a baking dish and place the baking sheet in the cold oven, then start heating the oven to 350 degrees F. As soon as the oven alarm goes off, indicating that the oven is warmed up, toss the nuts and cook them in 1-2 minutes intervals until they are done. This method may not work for all seeds as their toasting time may be shorter than the time it takes to warm up the oven.
Both oven toasted methods have the same result in the end; a flavorful, aromatic and crunchy and beautifully evenly browned nuts or seeds. Placing the nuts in a cold oven gives a faster result. If you first heat up the oven and then toast the nuts, you already spent 10-15 minutes warming up the oven and then you will need more time to toast.
TIP 1 – Make note of the time it takes and method to toast a particular type of nut or seed you’ll use regularly. It will speed things up the next time.
TIP 2 – There is no real need to using parchment as toasting does not really stain your baking sheets. But using parchment paper could be a handy way to transfer the nuts once they’re done. Simply grab the parchment and nuts, gently bend one end into a spout, and pour the nuts into a bowl or plate.
TIP 3 – For toasting seeds, the cold oven method may not be the preferred way. The time it takes to warm the oven, may take the seeds already past their optimum toasting time.
TIP 4 – When you want to add flavor to nuts for snacking, consider roasting instead of toasting them, in a tiny bit of oil and rub them with spices.
Toasting in a Skillet
This method can be used for both nuts and seeds and have the same approaches as the oven toasting:
- Toasting in a warmed skillet. Heat a skillet (cast iron or stainless steel) over medium-low heat. Add the nuts or seeds, and shake the skillet gently to move them around so they toast evenly and do not burn. Nuts and seeds are done when they appear a shade darker and smell toasty or nutty.
- Toasting in a cold skillet. The same rationale as starting to toast nuts or seeds in a cold oven is that it may reduce the overall toasting time. But contrary to the oven, a skillet needs more hands-on time. You want the nuts and seeds to toast evenly and that requires more tossing and flipping than in the oven.
TIP 1: I experienced that nuts and seeds can go from just right to burned quickly. And when toasting in a skillet, your nose needs to be on alert to prevent that from happening. When starting in a heated skillet you need to start tossing from the get go.
TIP 2: The first time you try toasting nuts or seeds in a skillet, it’s better to err on the side of under-toasting than over-toasting. As they toast, you’ll notice a change in their aroma as well as their color. When you start smelling the nuts and seeds, they’re probably done.
Toasting in a Microwave
This third method may sound weird, toasting in a microwave, but it works as well. I was skeptical at first, but after trying several nuts and seeds I can say that it works, However it does involve regular checking to assess the progress, especially when you toast seeds. It certainly is not my favorite method, but I can see it’s usefulness in some instances. I will explain in my final conclusion.
TIP 1 – When toasting nuts in the microwave, it is my experience that you can start with 3 minutes on high (my microwave is 950 watts) and then start checking every minute or may be even every 30 seconds towards the end.
TIP 2 – When toasting seeds, more timely checks are needed, more like every minute, but you will end up with nicely toasted seeds.
Practical Conclusions
- All three methods (oven, skillet and microwave) can give you toasted nuts and seeds.
- When I cook, I always try to finish the various parts of a recipe at the same time for the best result and to keep the dish washing to a minimum.
- Example 1 – For a pasta dish with chicken, vegetables and nuts, e.g. The skillet I may use for the chicken I can re-use later for the vegetable. I can either use the skillet to toast the nuts and then start on the chicken. Or I can start on the chicken and heat the oven at the same time and slide the nuts in the oven, while the chicken cooks. This means heating the oven just for the nuts, unless, you’re going to finish cooking the chicken in the oven.
- Example 2 – For a pie, cake of muffins, I could easily toast the nuts or seeds in the oven, as I am warming up the oven anyway. Or I could toast the nuts in a skillet or the microwave, while I am preparing the dough or batter, at least if I don’t get frustrated by checking frequently on the progress of the nuts or seeds.
- Example 3 – If you’re preparing a salad, you many not need to use heat at all, except for toasting the nuts or seeds. This is the time to pick the method that works best of you, while you’re cutting the veggie and/or fruits.
- If you use toasted nuts or seeds on a regular basis in your cooking, consider batch toasting. For that I would say the oven works the best as it has the largest surface. Toasted nuts can be kept (please make sure they are completely cool) in an airtight container in the refrigerator for 1 to 2 weeks or freeze them in an airtight freezer container for 1 to 3 months. Keeping nuts in the refrigerator or freezer is good policy for nuts anyway.
Warning
- Use microwave safe plates and make sure you have potholders ready. Those plates become steaming hot.
- Don’t burn the nuts or seeds. It is a waste, and you’ll have to start over again. But the worst thing is the smell that lingers in your house, for days.
Frequently Asked Questions
1. Use chopped or whole toasted nuts in salads.
2. Add toasted nuts to cookies, muffins etc.
3. Add toasted nuts to rice dishes, couscous or pasta.
4. Use toasted nuts in breakfasts like oatmeal, granola.
5. Sprinkle toasted nuts over roasted vegetables.
6. Sprinkle toasted nuts over desserts.
7. Make a snack like a brittle.
8. Make a nut butter.
Almost the same way as the toasted nuts.
1. In salads or grain bowls.
2. As a coating or a sprinkle on fish or chicken.
3. Use toasted seeds in breakfasts like oatmeal, granola.
4. Sprinkled over bread of cakes.
5. Use toasted seeds in a stir-fry.
6. Make tahini.
Store any extra toasted nuts or seeds in an airtight container in the refrigerator for 1 to 2 weeks or freeze them in an airtight freezer container for 1 to 3 months.
That answer is a simple no, when you toast. You can roast them in oil, especially when you want to add flavor. Use a flavored oil or add spices. Adding oil will increase the fat content (not really significantly), but since most nuts are already high in fat, that may be something you want to avoid.
In general yes; their nutritional value changes slightly, but can be seen as similar. The nuts loose some moisture during toasting, so the amount of fat per ounce and thus the calories will increase a tiny, tiny bit.
Another thing that may change is the fat itself. As you may know, nuts are high in monounsaturated and polyunsaturated fats. Those fats are considered healthy in the right quantities and proportions. The heat during toasting can result in a degree of oxidation of those ‘healthy’ fats.
Final Word
While all methods result in beautifully toasted nuts and seeds, the oven method resulted in the most evenly colored nuts and seeds. It is my preferred method. It is most hand-off and may not take more time than the other methods, especially when you can start in a cold oven. For toasting a small batch of nuts or seeds, without the need to turn on the oven or stove, the microwave may be the perfect fit.