Okay, yes it’s me. I’m back. Just got a message asking me the best way to toast your nuts.
It’s oven roasting for me. You can do it in the microwave but . . . not my preferred method but doesn’t mean it doesn’t work.
TOASTING YOUR NUTS
- Preheat your oven to 400 degrees.
- Spread your nuts in a single layer on an ungreased cookie sheet.
- Place the cookie sheet in your preheated oven and toast for five to ten minutes until they are golden brown. Roasting time varies depending on size so keep an eye on them.
Toasting your nuts gives them a super rich flavor. Since nuts have lots of natural oil, you do not need to add oil for toasting.
- Taste your nuts before toasting to make sure they are still fresh.
- I like to toss them around every couple of minutes with a wooden spoon or spatula so they bake nice and even.
- Larger nuts will usually take the full 10 minutes. Smaller nuts will toast faster.
- Do not toast different types of nuts together unless they are pretty much the same size.
- Toast your nuts only until they start to turn a golden color. If they get anything other than light brown, believe me they will not taste good.
By the way, warmed nuts are easier to chop. Oh, and you don’t need to line your baking sheet with parchment paper. Make sure you have a nice clean baking sheet for this though (smile).
Now you know how to toast your nuts, how about these?
Pan Spiced Candied Nuts (by Minimalist Baker)
1 cup raw pecans
1 cup raw walnuts
1 1/2 Tbsp melted coconut oil or olive oil
2 Tbsp coconut sugar (plus more for topping)
1 tsp ground cinnamon
1 healthy pinch cayenne pepper
1 pinch ground nutmeg
1/4 tsp sea salt
2 Tbsp maple syrup (divided)
Preheat oven to 350 degrees F (176 C).
Add pecans and walnuts to a bare baking sheet and top with oil, coconut sugar (regular sugar will not do), cinnamon, cayenne, nutmeg, salt, and 1 Tbsp of the maple syrup. Toss them around with a wooden spoon to coat.
Bake for a total of 12-15 minutes, or until golden brown and fragrant. Toss or stir about halfway through. Keep an eye on them so you do not over brown them.
Then remove from oven and immediately drizzle with remaining 1 Tbsp of maple syrup. You can also add a little more salt, cinnamon, and coconut sugar to coat. Stir them around to make sure they are coated evenly.
They make a lovely gift. Put them in a festive jar such as a Mason jar and decorate it.
Look at this. How about these for a hostess gift.
Toasted Pumpkin Spice Pecans (Flavour and Savour)
2 cups pecan halves raw
2 tbsp coconut oil
1 tbsp Pumpkin Pie Spice
1/2 tsp sea salt
2 tbsp maple syrup
Make your own pumpkin pie spice. Combine . . . .
3 tbsp cinnamon
2 tbsp ground ginger
2 tbsp ground nutmeg
1.5 tbsp ground allspice
1.5 tbsp ground cloves
Preheat oven to 325 degrees. Add pecans to a large bowl. Add coconut oil and toss or stir gently to coat. Combine pumpkin spice with salt, add and repeat. Pour in the maple syrup and stir gently to coat.
Spread the mixture evenly on a baking sheet and bake for 10 – 15 minutes, turning half way through. Watch carefully so they do not burn. Note: They will continue to brown after you remove them from the oven.
Let cool before serving or storing in an airtight container.
See y’all next week. L♥ve, P♥sty.