How to Toast Walnuts (Roasted Walnuts) (2024)

FAQs

What is the best way to toast walnuts? ›

To toast walnuts on the stove:

In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and chop or use as desired. Or, store in an airtight container for up to 1 week.

When the oven is heated, roast the walnuts until they just start to brown and smell toasted, 5 to 10 minutes. Again, they go from toasted to burnt very quickly, so start checking them after 5 minutes; then check them every minute until you notice them starting to brown and they smell nutty.

You don't need any oil because the nuts and seeds that you are toasting naturally have a lot of oil in them. Place a sheet of parchment paper on a sheet pan and pour the nuts on top. Spread them out so that they are in a single layer.

Best Methods for Toasting Nuts

No matter how patient you are and how low you keep your heat, the skillet method regularly yields an uneven and improperly toasted nut. I'm sorry to say it, but if you want pristine roasty-toasty nuts, you're going to have to turn your oven on.

Stove Top Method:

Place the walnuts in a dry skillet in a single layer. There's no need to add oil or water. Turn the heat to medium-low and toast the walnuts for about 3 to 5 minutes, or until fragrant and golden brown. Stir frequently and watch the walnuts closely.

That astringent note in walnuts comes from the tannins found in the paper-thin skin that covers the walnut. That bitterness is a perfect counterpoint to all the sweet notes in these rugelach.

Both Have a Similar Nutrient Content

Roasting nuts changes their structure and chemical composition. Specifically, it changes their color and decreases their moisture content, giving rise to their crunchy texture (5, 7). Raw and dry-roasted nuts have very similar amounts of fat, carbs and protein.

Cook, stirring constantly, until nuts are as brown as you like and smell “toasty.” Tip: The hotter your pan, the quicker the nuts will cook and the more likely they are to brown unevenly and exhibit burned spots. Cooking over lower rather than higher heat and stirring constantly is your best bet for even toasting.

This makes nuts prone to rancidity, which ruins their flavor and freshness. So to preserve them, it's best to store nuts in the refrigerator, says Richard LaMarita, chef-instructor at the Institute of Culinary Education.

How long will toasted walnuts last? ›

If you plan on storing them long-term, you can refrigerate or freeze them for 2 to 3 months. If you store the toasted walnuts at room temperature, keep them in a dark, cool place and use them within 1 week.

Walnuts are a great source of alpha-linolenic acid (ALA), an omega-3 fatty acid that is important for reducing inflammation. In fact, it is the only nut significantly high in these omega-3 fatty acids. Their anti-inflammatory compounds may reduce the risk of heart disease.

In general, roasting is a process where the temperature is lower but the time is higher (may be more than several minutes) while toasting is conducted at a much higher temperature for a short duration (say less than one minute). Until the late nineteenth century, dry heat roasting in an oven was called baking.

While some raw nuts can be a bit pasty, toasted nuts are crisp and snappy. While I say these nuts are “toasted,” it would be more accurate to call them oven-roasted. You can toast nuts on the stovetop in a sauté pan, but it requires close attention and careful stirring—and your nuts will still not be evenly toasted.

Place walnuts in boiling water for five minutes to remove bitter taste. Remove from water and drain, then run cold water over the walnuts.

Walnuts have a mild, buttery flavor that makes them perfect for baking into cookies and cakes. They have a high oil content, so they tend to toast much faster than other varieties. Because of this, it's best to use raw walnuts to prevent them from burning during the baking process.