How to Toast Nuts and Seeds

Nuts and seeds used in baking recipes have a better taste when toasted and will enhance the flavor of your baked foods. Most edible nuts can be toasted, including walnut, pecan, hazelnut (filbert), peanut, pine, cashew, macadamia, and almond. Seeds that toast well include sunflower, poppy, and sesame. Since nuts and seeds have their own natural oils, it is not necessary to add extra oil or butter when toasting.

Note: Hazelnuts, also known as filberts, have an outer brown skin covering the nut which should normally be removed before using in your baking recipe. Toasting will cause the outer skin to crack, making it easier to remove. While the nuts are still warm, rub them between your fingers to remove the skin. Or, rub the nuts with a rough cloth to remove the skin.

Oven Directions:

1. Preheat oven to 350 degrees F. Use an ungreased baking pan, preferably one with sides so the nuts or seeds don’t roll off the pan.
   
   
2. Use shelled nuts. Try to have nuts a uniform size so they will toast evenly.
   
   
3. Spread nuts or seeds in a single layer in the baking pan.
   
   
4. Bake 5 to 10 minutes or just until they are very lightly browned and fragrant. Shake the pan once or twice during baking to stir and turn the nuts or seeds. Watch closely so they do nut burn.
   
   
5. Immediately remove from the oven and remove from the hot baking pan so they do not continue to cook. Spread on paper towels to cool.
   
   
   

Skillet Directions:

1. Use shelled nuts. Try to have nuts a uniform size so they will toast evenly.
   
   
2. Spread nuts or seeds in a single layer in an ungreased skillet or frying pan over medium heat.
   
   
3. Cook 4 to 8 minutes or just until they are very lightly browned and fragrant, shaking the pan, or stirring frequently to keep the nuts or seeds from burning. Watch closely so they do nut burn.
   
   
4. Immediately remove from the heat and remove from the hot skillet so they do not continue to cook. Spread on paper towels to cool.

Microwave Directions:

1. Use shelled nuts, chop them to the desired size. Try to have nuts a uniform size so they will toast evenly.
   
   
2. Spread chopped nuts or seeds in a single layer on a paper plate.
   
   
3. Microwave on high for 1 to 2 minutes. Rotate the pan a half turn, then continue cooking for another 1 to 2 minutes or until they smell toasted. They will not brown.
   
   
4. Remove from the microwave oven and spread on paper towels to cool.
   

How to Blanch Almonds

Some recipes use blanched almonds, which are shelled almonds that have the outer brown skin removed.  Blanching almonds is quick and easy, and since buying already blanched almonds is generally more expensive, it is worthwhile to buy un-blanched almonds, and then blanch them yourself.

Directions:

1. Use shelled almonds. In a small saucepan, with enough water that will just cover the almonds, bring water to a boil.  
   
   
2. When the water boils, turn off the heat and add the almonds to the boiled water. Let the almonds sit in the hot water for one minute to loosen the skins. (Don’t let the almonds sit in the hot water any longer as they will loose their crispness and become soggy.)
   
   
3. Immediately rinse the almonds under cold water and drain.
   
   
4. While the almonds are still warm, press each almond between your thumb and forefinger and slide the skin off the almond from the wide end. Watch out! They will be slippery and will easily shoot out from your fingers onto the floor.
   
   
5. Pat dry with paper towels.