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.
Cooking in the UK?
View this guide for UK kitchens.
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 American home cooks.
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