Toasted nuts add an incredible amount of flavor. I very rarely use raw nuts for anything. Whether it’s going in a salad, cookie, or pesto, your end product will taste much better if the nuts are toasted. Since I normally roast vegetables at 425°F, I’ve calibrated my times for toasting nuts to be at that temperature. That way, I can throw them in with whatever is already in the oven. You can definitely toast nuts at a lower temperature, it will just take a little longer.

I think properly toasted nuts should be dark. The darker they are, the more flavor they’ll add. You want to catch them just before they start to turn the corner on being burnt. I usually check my nuts after 6 minutes and then give them an additional minute or two depending on how they’re looking. I toss the nuts around when I check them near the 6 minute mark, to help them toast a little more evenly. As they get closer to being done, I want to check them frequently to make sure they aren’t burning. The more frequently you toast nuts, the better you’ll be at judging when to pull them.

When judging whether or not the nuts are done, there are a couple of things you can look for. The color will be significantly darker. You’re looking for a dark golden color: very toasty. Some nuts, like almonds, can be a little harder to tell because they’re covered in a skin. When toasted, the skin will also become quite dark but the nuts themselves will begin to crack (see the toasted almond picture). A minute or two before they’re ready, you’ll start to be able to smell them. So once you can smell them, you know you’re close.

Don’t be tempted to use a toaster oven for this. It always seems like it will be faster because it won’t take as long to heat up. However the nuts always seem to go from raw to burnt, completely skipping the golden toasty stage I’m after. It’s worth taking the time to preheat your oven.

Finally, toasted nuts keep well in a sealed container. I almost always toast more nuts than I need, in order to have some extra on hand to throw into whatever I’m making. They should keep for up to two weeks on your shelf, if in a sealed container. I keep my raw nuts in the freezer so that there is no risk of them spoiling. I toss them straight from the freezer onto a pan to toast.

How to Toast Nuts

Preheat your oven to 425°F. On an unlined baking sheet, spread the nuts out flat.

For almonds: bake for 6 minutes, check and stir the nuts around, bake for 1 minute more

For pecans: bake for 5 minutes, check and stir the nuts around, bake for 1 minute more

For hazelnuts: bake for 6 minutes, check and stir the nuts around, bake for 2-3 minutes more

For walnuts: bake for 6 minutes, check and stir the nuts around, bake for 1-2 minutes more

Allow time to cool before handling.