How do you toast almonds on the stove top?
- Toast nuts BEFORE chopping them into smaller pieces.
- Heat nuts or seeds in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance.
- Stir or toss nuts or seeds frequently for even toasting.
- Remove from pan to cool.
- Heat oven to 350 degrees F.
- Spread almonds on an ungreased cookie sheet.
- Bake for 10-12 minutes or until they are golden brown and fragrant.
- Check to make sure that the almonds have the proper crunch when bitten into.
- Sprinkle with salt if desired.
- Many people eat their almonds toasted, but there are benefits of eating them raw. Nuts in general have fat, but they're either polyunsaturated or monounsaturated fats, and many nuts are high in omega-3 fatty acids, which protect the heart and the arteries.
- Video of the Day
- Place almonds in a deep bowl.
- Pour in about 2 cups of water for every 1 cup of almonds.
- Leave on a counter overnight, or about 6 to 12 hours.
- Drain and rinse the almonds.
- You can eat the almonds immediately, pop them out of their skins or store them in an airtight container in your refrigerator.
- Nuts make up a key part of a healthy and varied diet. Their relatively long shelf life, portability and rich nutrient profile make nuts an ideal snack idea to help you maintain a healthy diet on the go. Roasted salted almonds benefit your health by boosting your intake of a few key nutrients.
- Spread almonds on two 9 x 13 inch baking dishes.
- Bake at 350° for 10-15 minutes, until a nutty aroma wafts out of the oven.
- Remove almonds from oven and cool for 20 minutes.
- Toss with olive oil and salt.
- Heat your oven to 350 degrees F. Bake for approximately 10 minutes or until they are golden brown and fragrant. Note that because of their high oil content, the almonds will continue to roast after you remove them from the oven.
- Method 1 Roasting Sunflower Seeds with the Shells On
- Place 1 cup of unshelled sunflower seeds in a bowl. Pour in enough water to cover the seeds.
- Add 1/3 to 1/2 cup of salt. Stir to mix in the salt.
- Drain the seeds.
- Preheat the oven to 300ºF/150ºC.
- Place the seeds in the oven to roast.
- Serve or store.
- To toast walnuts, pecans, pistachios, macadamias, and other nuts, follow the same procedure as for toasting almonds: spread them in a single layer on a baking pan. Bake at 325F until they are light brown and fragrant, about 5-10 minutes depending on the amount of nuts.
MICROWAVE OVEN :Spread whole almonds in a single layer on microwave-safe plate. Microwave on Hi power, 4-5 minutes (3 minutes for sliced, slivered and chopped almonds), stirring halfway through. Cool on counter.
- No, nuts do not lose their heart-healthy monounsaturated fat during the roasting process. However, roasting may alter and damage the polyunsaturated fats that nuts also contain and that are more vulnerable to oxidation. Roasted, chopped, and ground nuts go rancid more quickly than whole raw ones.
- In a microwave safe dish (I used a Pyrex pie plate), place the nuts evenly in a single layer (coat them in the fat, if using).
- Microwave on HIGH heat for 2 minutes, stir, and continue to cook and stir at one minute intervals, until nuts are fragrant and light golden brown in color.
- Bake the nuts for about 10 minutes, being sure to stir or shake them about halfway through the baking time. And lastly, you can use your microwave to toast nuts. Place nuts in a microwave-safe dish. Microwave, uncovered, on high for 2-3 minutes or until lightly toasted, stirring twice.
Updated: 19th October 2018