How to toast nuts on the stove, in the oven or in the microwave (2024)

FAQs

How to toast nuts on the stove, in the oven or in the microwave? ›

Microwave the nuts at one-minute intervals, stirring in between until evenly toasted and golden. Depending on the amount of nuts you're working with, this takes between three and eight minutes or so, and the results are more even and better-flavored than anything you can get out of a skillet or toaster oven.

Microwave Toasting

This method works well for amounts ranging from a tablespoon to ½ cup. With larger amounts, some are likely to turn dark quicker than others. The time will vary depending on the size, type and temperature of the nuts/seeds and also may be influenced by the type of microwave.

Because the dry, indirect heat the oven offers will toast the nuts more evenly than a skillet will. Using a skillet might trim a few minutes off your cook time, but the heat is uneven. Even if you're using medium or medium-low heat, you'll still get black or charred spots.

Roasted, for me, means you cook them in the oven, and toasted means you cook the nuts on the stove top. I see both words used interchangeably online, though. I use both methods, depending on whether I need to roast a few nuts or a lot, and how quickly I need them.

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.

Standard microwaves will not toast, there is not direct heat to do it. Microwaves simply heat food by causing the water molecules within the food itself to crash and emit heat from the inside to out. Complete opposite of toasting. DON'T.

How to roast nuts on the stove. You can toss the nuts right into a pan over medium heat, no oil necessary. Just shake the pan occasionally so they toast evenly and don't burn. When they're finished, transfer them out of the hot pan so they don't keep browning.

Most nuts take 8-10 minutes to toast, but often the smell of roasting nuts is a sign that they are done. It's important to check them as soon as you smell them because they can burn before you know it! For maximum crunch, let the nuts cool before using them in your recipe.

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.

Can raw nuts be roasted in the oven? ›

As long as it's only one layer of nuts, you're good to go. The key to an oven-toasted nut is a low heat. I would recommend preheating your oven to a mild 300 degrees F. This way, the nuts will toast evenly throughout instead of the outsides taking on color before the insides even have a chance to warm up.

When toasting a small amount of nuts, 1/2 cup or less, the stovetop has been my primary tool. How it works: Place the nuts in cold, dry skillet over medium heat and toast them, tossing frequently, until browned in spots and fragrant. Then immediately transfer the nuts to a plate or bowl.

Soaking raw cashews prior to roasting them breaks down this phytic acid, allowing it to be absorbed properly and giving your body the minerals it needs. In addition to phytic acid, cashews also contain a large number of enzyme inhibitors.

Spread the nuts out in an even layer on a baking sheet and place in a 350°F oven. Toss and stir the nuts after 5 minutes, then check on them and toss every 2 to 3 minutes after that, until the nuts are golden-brown and toasted, 8 to 12 minutes total.