Toasted Walnuts 2 Ways for Snacking & Recipes - Attainable Sustainable® (2024)

FAQs

What is the best way to toast walnuts? ›

Heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, watching constantly and stirring frequently until the walnuts start to brown and they smell toasted—about 5 minutes.

Toasted walnuts are an absolute delight, and I like them better than raw walnuts as a healthy snack or when adding them to other recipes like salads and overnight oats.

The stove top method is much faster, but you also don't get the more even cooking of the oven method. If you have time (or large quantities of walnuts) to toast, I'd suggest the oven method. But the stove top method will work just fine when you need to speed things up.

Soaking the walnuts overnight and then consuming them in the morning is one of the best ways to consume walnuts. To do this, take 2-4 pieces of walnuts and soak them in a cup of water overnight. Have them the first thing next morning. Having soaked walnuts helps in reducing the bad cholesterol in the body.

The Bottom Line. Both raw and roasted nuts are good for you and provide health benefits. Both varieties contain similar amounts of calories, protein, carbs and fiber. However, roasting nuts may damage their healthy fat, reduce their nutrient content and lead to the formation of a harmful substance called acrylamide.

Toasting Walnuts in Oven

Line your baking sheet with parchment paper or a silicone baking mat. Spread nuts into a single layer on the pan. Bake in oven at 350°F for 8 to 10 minutes. Once you hit the 5-minute mark, check on them often.

Contrary to popular belief, nuts should be stored in the fridge or freezer as opposed to a room temperature pantry. Why? Because nuts contain a high amount of unsaturated fat, a delicate type of oil, which makes them highly prone to going rancid.

Walnuts really benefit from toasting—they become buttery, sweet, and lose some bitterness. Here are two ways 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.

It's best to toast nuts whole, then to chop them if you need smaller pieces. When nuts are chopped before toasting, they are more likely to burn.

Do walnuts go bad? ›

Walnuts go rancid when exposed to warm temperatures for long periods of time. Heat causes the fat in walnuts to change structure, which creates off odors and flavors. Fresh walnuts smell mildly nutty and taste sweet. If your walnuts smell like paint thinner, you know they're rancid.

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.

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.

For a crunchier texture, soak nuts before roasting

There are a few reasons to soak nuts. The one that's gotten the most attention lately is that soaking nuts helps your body better absorb nutrients. Many nuts contain phytic acid and enzyme inhibitors.

Skip the oil: There is no need to use oil in a pan or on the baking sheet when toasting nuts. It may alter the flavor of the nut as well as how it reacts in a recipe. If toasting nuts for a spiced snack mix, however, your recipe may tell you to use oil.

Answer: Yes, nuts are great as-is, but they can be better. Way better. Toasting nuts draws the natural oils to the surface, intensifying the rich nutty essence, creating a deeper color, and making the nuts crunchier. Toasting your nuts prior to adding them to a recipe can improve the flavor and texture of any dish.