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This is more of a technique then a recipe.  Roasting nuts is so simple and makes such a difference in the overall flavor of your savory or sweet dish.  When the nuts are heated up using dry heat the flavor and aroma just “pops” out of them.  My son says that after roasting nuts they smell like they are “covered in butter”!  How could that be bad?

I like to roast 1-3 cups of nuts at a time and then have them ready to go in an airtight container in my pantry.  This way I don’t have to stop and roast the nuts when I am in the middle of cooking or baking.  It just helps to streamline the process and have them available when I need them.

I like roasted nuts in my oatmeal, on a salad, in cookies, cakes, biscotti, brownies, and quick breads, on some pasta dishes, and just for snacking!  Give them and try and let the flavor come out!

Roasted Nuts

  • Any type of nuts, shelled
  • I normally roast almonds, pecans, and hazelnuts

For 1 cup or less of nuts:

Preheat a skillet on the stove top to medium high heat.  Pour the nuts into the skillet, keeping them in a single layer.  Shake the pan continuously, moving the nuts around.  Roast for 3-8 minutes, until lightly browned and fragrant.  Cool and use as desired.

For more than 1 cup of nuts:

Preheat your oven to 350 degrees.  Put the nuts on a rimmed baking sheet in a single layer.  Place in the oven and roast 5-10 minutes, stirring about every minute.  The nuts will be done when they are lightly browned and fragrant.

Store in an airtight container and use as desired.