Toasting Nuts and Seeds
Toasting raw nuts and seeds in a dry pan deepens their flavour substantially through the Maillard reaction - the same browning reaction that gives bread its crust and coffee its depth. It takes 2 - 5 minutes but transforms pine nuts, pumpkin seeds, sesame seeds, almonds, walnuts and virtually every other nut from pleasant to complex and deeply savoury.
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Why It Matters
A scatter of properly toasted seeds or nuts elevates any vegan salad, soup, grain bowl or pasta in seconds - it's the fastest flavour upgrade in the kitchen.
Step-by-Step: Toasting Nuts and Seeds
- Place nuts or seeds in a single layer in a dry (ungreased) wide pan over medium heat.
- Keep the heat at medium - not high. High heat toasts the outside before the centre warms.
- Shake the pan or stir every 30 seconds - nuts burn very quickly and unevenly if left still.
- Watch for colour change and smell - when they darken slightly and smell toasted and nutty, remove from the heat immediately.
- Transfer to a cold plate or baking tray to stop cooking - they continue to cook from residual heat if left in the hot pan.
Chef's Tips
- Sesame seeds go from raw to burnt in seconds - they need 45 - 60 seconds over medium heat, no more.
- Toast large batches and store in a sealed jar - toasted nuts keep for 2 weeks at room temperature and months in the freezer.
- For an oven method: spread on a tray and toast at 160°C for 8 - 12 minutes, checking every 3 minutes.
Related Techniques
Watch this technique on video
In our Cook Like A Pro course, chefs Rupert Worden and Lisa Hinze teaches vegan cooking techniques like toasting nuts and seeds with step-by-step video demonstrations tailored for British home cooks.
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