How to Roast Nuts

Nuts are a versatile ingredient — they can be added to homemade trail mix, chopped up in a salad or eaten on their own. Make them even better by roasting them. Roasting nuts releases their essential oils, causing the nuts to become more fragrant and flavorful than in their raw state. The fastest method to roasting your nuts requires an oven. No oven? No problem. Roast your nuts in a toaster oven or even on a panini press.

Total Time: 15 minutes

Ingredients:

Nuts of choice (I suggest pecans, almonds, cashews, hazelnuts and/or sunflower seeds)
1 tablespoon olive oil (or enough to coat the amount of nuts you use)
Salt to taste

Directions for oven:

1. Preheat oven to 350ºF.
2. Place nuts on baking sheet.

Photo by Kirby Barth

3. Drizzle oil over nuts.

Photo by Kirby Barth

4. Season with salt.

Photo by Kirby Barth

5. Bake until lightly browned, about 10 minutes.

Photo by Kirby Barth

6. Remove from oven. Allow nuts to cool on separate pan or plate before eating.

Photo by Kirby Barth

The same steps can be used for roasting nuts on a panini press or in a pan on the stove.

The post How to Roast Nuts appeared first on Spoon University.

Honey-Roasted Nuts

Preheat the oven to 375 degrees and toast the nuts until they are golden brown and smell toasty, about 8 minutes.

While the nuts are toasting, stir the sugar and salt together in a large bowl and set aside.

When the nuts are toasted, remove them from the oven and make the glaze. In a very large frying pan over high heat, combine the brown sugar, water, honey and oil, and stir until the mixture is boiling. Immediately stir in the warm, toasted nuts and cook, stirring or tossing just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Toss the hot, glazed nuts in the sugar and salt mixture to coat, then return them to the baking sheet and spread them in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating, then remove them from the oven and let them cool completely on the pan before you move them around. Tossing or packing them before they cool might cause the coating to come off. When the nuts are completely cooled, store them in an airtight container.

Honey-Roasted Nuts

Preheat the oven to 375 degrees and toast the nuts until they are golden brown and smell toasty, about 8 minutes.

While the nuts are toasting, stir the sugar and salt together in a large bowl and set aside.

When the nuts are toasted, remove them from the oven and make the glaze. In a very large frying pan over high heat, combine the brown sugar, water, honey and oil, and stir until the mixture is boiling. Immediately stir in the warm, toasted nuts and cook, stirring or tossing just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Toss the hot, glazed nuts in the sugar and salt mixture to coat, then return them to the baking sheet and spread them in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating, then remove them from the oven and let them cool completely on the pan before you move them around. Tossing or packing them before they cool might cause the coating to come off. When the nuts are completely cooled, store them in an airtight container.

Honey-Roasted Nuts

Preheat the oven to 375 degrees and toast the nuts until they are golden brown and smell toasty, about 8 minutes.

While the nuts are toasting, stir the sugar and salt together in a large bowl and set aside.

When the nuts are toasted, remove them from the oven and make the glaze. In a very large frying pan over high heat, combine the brown sugar, water, honey and oil, and stir until the mixture is boiling. Immediately stir in the warm, toasted nuts and cook, stirring or tossing just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Toss the hot, glazed nuts in the sugar and salt mixture to coat, then return them to the baking sheet and spread them in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating, then remove them from the oven and let them cool completely on the pan before you move them around. Tossing or packing them before they cool might cause the coating to come off. When the nuts are completely cooled, store them in an airtight container.

Honey-Roasted Nuts

Preheat the oven to 375 degrees and toast the nuts until they are golden brown and smell toasty, about 8 minutes.

While the nuts are toasting, stir the sugar and salt together in a large bowl and set aside.

When the nuts are toasted, remove them from the oven and make the glaze. In a very large frying pan over high heat, combine the brown sugar, water, honey and oil, and stir until the mixture is boiling. Immediately stir in the warm, toasted nuts and cook, stirring or tossing just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Toss the hot, glazed nuts in the sugar and salt mixture to coat, then return them to the baking sheet and spread them in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating, then remove them from the oven and let them cool completely on the pan before you move them around. Tossing or packing them before they cool might cause the coating to come off. When the nuts are completely cooled, store them in an airtight container.

Honey-Roasted Nuts

Preheat the oven to 375 degrees and toast the nuts until they are golden brown and smell toasty, about 8 minutes.

While the nuts are toasting, stir the sugar and salt together in a large bowl and set aside.

When the nuts are toasted, remove them from the oven and make the glaze. In a very large frying pan over high heat, combine the brown sugar, water, honey and oil, and stir until the mixture is boiling. Immediately stir in the warm, toasted nuts and cook, stirring or tossing just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Toss the hot, glazed nuts in the sugar and salt mixture to coat, then return them to the baking sheet and spread them in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating, then remove them from the oven and let them cool completely on the pan before you move them around. Tossing or packing them before they cool might cause the coating to come off. When the nuts are completely cooled, store them in an airtight container.

Honey-Roasted Nuts

Preheat the oven to 375 degrees and toast the nuts until they are golden brown and smell toasty, about 8 minutes.

While the nuts are toasting, stir the sugar and salt together in a large bowl and set aside.

When the nuts are toasted, remove them from the oven and make the glaze. In a very large frying pan over high heat, combine the brown sugar, water, honey and oil, and stir until the mixture is boiling. Immediately stir in the warm, toasted nuts and cook, stirring or tossing just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Toss the hot, glazed nuts in the sugar and salt mixture to coat, then return them to the baking sheet and spread them in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating, then remove them from the oven and let them cool completely on the pan before you move them around. Tossing or packing them before they cool might cause the coating to come off. When the nuts are completely cooled, store them in an airtight container.

Honey-Roasted Nuts

Preheat the oven to 375 degrees and toast the nuts until they are golden brown and smell toasty, about 8 minutes.

While the nuts are toasting, stir the sugar and salt together in a large bowl and set aside.

When the nuts are toasted, remove them from the oven and make the glaze. In a very large frying pan over high heat, combine the brown sugar, water, honey and oil, and stir until the mixture is boiling. Immediately stir in the warm, toasted nuts and cook, stirring or tossing just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Toss the hot, glazed nuts in the sugar and salt mixture to coat, then return them to the baking sheet and spread them in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating, then remove them from the oven and let them cool completely on the pan before you move them around. Tossing or packing them before they cool might cause the coating to come off. When the nuts are completely cooled, store them in an airtight container.

Honey-Roasted Nuts

Preheat the oven to 375 degrees and toast the nuts until they are golden brown and smell toasty, about 8 minutes.

While the nuts are toasting, stir the sugar and salt together in a large bowl and set aside.

When the nuts are toasted, remove them from the oven and make the glaze. In a very large frying pan over high heat, combine the brown sugar, water, honey and oil, and stir until the mixture is boiling. Immediately stir in the warm, toasted nuts and cook, stirring or tossing just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Toss the hot, glazed nuts in the sugar and salt mixture to coat, then return them to the baking sheet and spread them in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating, then remove them from the oven and let them cool completely on the pan before you move them around. Tossing or packing them before they cool might cause the coating to come off. When the nuts are completely cooled, store them in an airtight container.

Honey-Roasted Nuts

Preheat the oven to 375 degrees and toast the nuts until they are golden brown and smell toasty, about 8 minutes.

While the nuts are toasting, stir the sugar and salt together in a large bowl and set aside.

When the nuts are toasted, remove them from the oven and make the glaze. In a very large frying pan over high heat, combine the brown sugar, water, honey and oil, and stir until the mixture is boiling. Immediately stir in the warm, toasted nuts and cook, stirring or tossing just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Toss the hot, glazed nuts in the sugar and salt mixture to coat, then return them to the baking sheet and spread them in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating, then remove them from the oven and let them cool completely on the pan before you move them around. Tossing or packing them before they cool might cause the coating to come off. When the nuts are completely cooled, store them in an airtight container.

Honey-Roasted Nuts

Preheat the oven to 375 degrees and toast the nuts until they are golden brown and smell toasty, about 8 minutes.

While the nuts are toasting, stir the sugar and salt together in a large bowl and set aside.

When the nuts are toasted, remove them from the oven and make the glaze. In a very large frying pan over high heat, combine the brown sugar, water, honey and oil, and stir until the mixture is boiling. Immediately stir in the warm, toasted nuts and cook, stirring or tossing just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Toss the hot, glazed nuts in the sugar and salt mixture to coat, then return them to the baking sheet and spread them in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating, then remove them from the oven and let them cool completely on the pan before you move them around. Tossing or packing them before they cool might cause the coating to come off. When the nuts are completely cooled, store them in an airtight container.