Toasting nuts and seeds

Toasting nuts and seeds

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Toasted nuts and seeds are equally enjoyable whether sprinkled over a salad, on plain yoghurt or in desserts.

Ingredients

Method

  1. In a frying pan: place the nuts or seeds in a warm, dry frying pan. Toast them gently over medium heat, stirring frequently. Don’t overfill the pan – it’s better to toast them in batches in a single layer. Once the nuts or seeds are nicely coloured, tip them onto a plate and leave to cool.
  2. In the oven: whole hazelnuts, cashew nuts and almonds turn out better when toasted in the oven. Spread the nuts out on a baking tray and toast them at 200°C for about 8 minutes, or until golden brown. Allow the nuts to cool on a plate.

Note

  • Some nuts and seeds, such as sesame seeds, toast very quickly and can easily burn. Others, such as pine nuts, take longer at the start and then suddenly toast very rapidly.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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