Roasting vs. Baking Nuts

Most nuts are essentially large seeds of fruits, protected by hard shells or husks. Botanically speaking only acorns, chestnuts and hazelnuts are true nuts – and peanuts are legumes, or seeds within hard pods. Technicalities aside, nuts are rich in protein, both polyunsaturated and monounsaturated fats and antioxidants. Roasting, toasting and baking are interchangeable terms for cooking nuts in the oven to bring out their natural flavors and adding that satisfying crunch.

Oven Roasting

The basic technique for roasting – and toasting and baking – shelled nuts starts with a rimmed baking sheet and an oven preheated to 350 degrees Fahrenheit. Spread the nuts out in a single layer and pop them into the oven. Stir occasionally, and time the process carefully. The process takes 7 to 15 minutes for most nut types, the target time depending on the nut. Roasting is done when nuts are light golden brown and just releasing their fragrance. They will keep cooking even after you remove them, so don’t leave them any longer. As they cool they get crisp and crunchy.

Roasting Times

“Bon Appetit” suggests some general roasting/toasting times for various nuts -- with the reminder that you need to check constantly, because oven thermostats and other circumstances vary. For whole almonds, natural or blanched, allow about 10 minutes. Slivered almonds may take 7 to 10 minutes. The “true nuts” chestnuts and hazelnuts will take longer, usually 25 minutes and 12 to 15 minutes, respectively. Also allow 12 to 15 minutes for macadamia nuts and 10 to 15 minutes for pecans. Toast delicate pine nuts for just 5 minutes, and walnut halves 10 to 15 minutes.

Skillet Roasting

Toasted or roasted nuts are less likely to “sink” in cakes, quick breads and other recipes, so many cooks get in the habit of quickly toasting fresh shelled nuts in a medium-hot skillet just before using them in baking – stirring constantly for even toasting and to prevent burning. Cook nuts just until they begin to release their fragrance, about 3 to 5 minutes for almonds and walnuts, and then immediately remove them from the heat.

Roasting with Oil

You can also add a very small amount of oil, such as cold-pressed canola oil or extra virgin olive oil, to nuts before roasting or toasting them, whether in the oven or in a skillet. This gives roasted nuts a warm, subtle sheen – don’t use more than a teaspoon or two of oil – and helps salts and other flavors adhere, either before or after toasting, if you’re in the mood to add some pizazz.

Storing Nuts

Roasted nuts can be stored for up to two weeks in a covered container kept in a cool, dry place. Because nuts are high in natural oils their fats will go rancid quickly, giving them a bad or “off” taste. Preventing spoilage is also important with shelled and unshelled nuts. Keep unshelled nuts for up to 6 months in a pantry or other cool, dry place, and up to 1 year in the freezer or refrigerator. Store shelled nuts in the frig or freezer, in freezer bags or airtight containers, because they may go rancid within just weeks. Unsalted nuts store longer than salted ones.