OVEN, STOVE TOP METHODS FOR TOASTING PLAIN WALNUTS OR OTHER NUTS
Make and share this Oven, Stove Top Methods for Toasting Plain Walnuts or Other Nuts recipe from Food.com.
Provided by Stella Mae
Categories Fruit
Time 15m
Yield 2 cups
Number Of Ingredients 2
Steps:
- FOR OVEN TOASTING, this method is good for large amounts as well as small amounts.
- Preheat oven to 350 degrees F.
- Do not chop or mince the walnut halves before toasting.
- Place nuts in a single layer in an ungreased, shallow pan or rimmed cookie sheet in order to prevent spillage.
- Bake 5 to 10 minutes or until the nuts are golden brown.
- Stir or shake the pan during toasting in order to aid in their browning evenly.
- Be careful not to burn the walnuts.
- Remove the pan to cool and sprinkle with optional salt.
- Toasted, deep golden-colored walnuts will continue to brown slightly after they're removed from the oven.
- FOR STOVE-TOP TOASTING, this method is good for small amounts.
- Do not chop or mince the walnut halves before toasting.
- Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until golden brown and smell toasted.
- Since the nuts will burn easily in a skillet, you must stir constantly to ensure even toasting until the nuts turn a rich, golden brown.
- Remove walnuts to a plate or bowl to cool and sprinkle with optional salt.
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Froomple Rat
[email protected]I'm a professional chef and I use this recipe to toast walnuts for all of my dishes. The walnuts always come out perfectly toasted and they add a delicious flavor to any dish.
moni aktha
[email protected]I'm allergic to peanuts, so I'm always looking for other nuts to snack on. These toasted walnuts are a great option. They're delicious and they don't give me any allergic reactions.
Kadija Turay
[email protected]I'm always looking for healthy snacks to keep on hand, and these toasted walnuts are perfect. They're filling and satisfying, and they don't have any added sugar or salt.
Akaeme Ebube
[email protected]These toasted walnuts are a great addition to any dish. I love using them in salads, soups, and even desserts.
Jennifer Malouf
[email protected]I've tried other recipes for toasted walnuts, but this is the only one that I'll use from now on. The walnuts come out perfectly toasted every time.
Charles Reese
[email protected]I'm not a very experienced cook, but I was able to make these toasted walnuts without any problems. The recipe is very easy to follow and the results are amazing.
Rusmela Islam
[email protected]I'm always looking for new ways to add flavor to my dishes, and these toasted walnuts are a great option. They add a nice crunch and a nutty flavor that really elevates a dish.
Omair Mohammed Hasanuddin
[email protected]I love the versatility of this recipe. I've used it to toast walnuts, almonds, pecans, and even hazelnuts. The results are always delicious!
HOUSE OF MARIOS
[email protected]I've been toasting walnuts in the oven for years, but I never thought to try it on the stovetop. I'm so glad I did! The walnuts toasted more evenly and quickly on the stovetop, and they had a slightly smokier flavor.
Shaniah Henry
[email protected]These toasted walnuts are so easy to make and they taste so much better than store-bought. I love using them in salads, yogurt parfaits, and even just as a snack on their own.
Eddie Nice
[email protected]I'm not a huge fan of walnuts, but I tried this recipe out of curiosity. I was pleasantly surprised! The toasting process really mellowed out the flavor of the walnuts and made them much more enjoyable. I'll definitely be making these again.
Jon Watts
[email protected]I followed the recipe exactly and the walnuts turned out perfectly! They were evenly toasted and had a lovely golden color. I used them in a salad and they added a delicious crunch and flavor boost.
Fan page of Hyra And icepiper
[email protected]These toasted walnuts were a total game-changer! I've always bought pre-toasted walnuts, but they never seemed to have much flavor. Toasting them myself in the oven brought out a nutty, almost buttery flavor that I never knew walnuts could have. I'll