Toasting Nuts and Seeds

This week I posted a couple of recipes that call for toasted nuts or seeds. Janie asked how to do this, so I figured she’s not the only one who might be confused about this technique. No wonder. There are actually three methods, all of which require your undivided attention.

Because nuts and seeds are naturally full of oil, there’s no need to add any extra. All you do is apply some heat and a watchful eye.

Stove top method: This works best for small quantities of seeds or chopped nuts.

• Heat a non-stick pan over medium-high. Add nuts.
• Stirring constantly, cook for about 2 to 3 minutes or light brown.

Oven method: This works best with large quantities of whole nuts.

• Preheat oven to 350F.
• Spread nuts on a baking sheet or in cake pan.
• Bake for 10 minutes, stirring occasionally, until they are light brown and fragrant.

Microwave method: Not my favourite since you don’t have as much control, but better than nothing.

• Spread nuts on a microwaveable plate.
• Cook at High in 2-minute bursts stirring between sessions.
• Total cook time is between 6 to 10 minutes depending on microwave and nuts used.

You really can’t do wrong with any of these techniques. Just be sure you don’t get distracted. Otherwise, your nuts will resemble my toast banner.