And, since I’m going to show you how to make toasted walnuts two different ways— on the stovetop using a pan OR on a cookie sheet in the oven— you can use this toasted walnuts recipe to whip up a batch of nutty deliciousness whenever the craving strikes. These roasted walnuts are a great addition to many of my favorite recipes. If you love recipes with walnuts, then check out my easy zucchini muffins, apple bread recipe, and my apple bundt cake recipe.
What You Need To Make This Recipe
Walnuts – Feel free to use either walnut halves or walnut pieces depending on the recipe you intend on using them for. Just note that walnut pieces have more surface area and may brown more quickly than larger halves. If may find different varieties at your store, like English walnuts or black walnuts. English walnuts have a milk, sweet flavor with just a hint of bitterness. Black walnuts have a more robust and intense taste that’s more earthy than sweet. Both will work for this recipe, so choose your favorite!
How to Make Toasted Walnuts
How To Toast Walnuts In The Oven
If you prefer a darker overall color and a more even roast, toasting walnuts using the oven method is definitely the way to go. Here’s how to make oven-roasted walnuts:
- Arrange the walnuts in a single layer on a rimmed baking sheet. (You can use parchment paper for easy clean up if desired.)
- Bake for 10 to 15 minutes or until fragrant and starting to brown, stirring every few minutes until golden brown. Remove and let cool completely. Use baked walnuts as desired, or store in an airtight container.
How To Toast Walnuts In A Pan
Toasting walnuts with the stovetop method yields less even color, but a more intense roasted flavor. Here’s how to make pan-roasted walnuts:
- Place the walnuts in a large, heavy skillet. Cook over medium heat, stirring frequently with a wooden spoon, until browned and fragrant, 8 to 12 minutes.
- Remove from the skillet and let cool. Use as desired or store in an airtight container.
Pro Tips For Making This Recipe
Size matters. You can use walnut halves, walnut pieces, or chopped walnuts, just choose all of one type so they cook evenly. The smaller the pieces, the less time it will take to toast the nuts, so keep an eye on them. Use your senses. Nuts will change in both color and smell as they toast. Oftentimes, you’ll be able to smell when they’re done as the walnut skins toast and oils heat up. The color will darken, but the intense nutty smell is easier to use as a gauge of when they’re done. Walnuts should be stored in an airtight container once completely cooled. (Don’t try and store them before they’ve cooled to room temperature— the resulting condensation will make them stale in a heartbeat!) If you plan on storing them long-term, you can refrigerate or freeze them for 2 to 3 months. If you store the toasted walnuts at room temperature, keep them in a dark, cool place and use them within 1 week.
If you’ve tried this Toasted Walnuts recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
