· Modified: by John Kanell
Crunchy, aromatic Toasted Walnuts are perfect sprinkled atop your favorite salads, mixed into morning oatmeal, or even crowning the top of a cake. They are incredibly easy to make, and I share two fantastic methods to choose from so crunchy, flavorful goodness is never far from reach.
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No matter which of the two methods you opt for, the end result will be a glorious batch of toasted nuts that will take your favorite dishes from regular to remarkable. Mastering the art of toasting walnuts will open up a world of flavorful possibilities in your kitchen. These crunchy wonders will add a layer of texture and flavor to anything they touch, and can easily switch between sweet and savory dishes.
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:
1. Arrange the walnuts in a single layer on a rimmed baking sheet. (You can use parchment paper for easy clean up if desired.)
2. 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:
1. 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.
2. 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.
Frequently Asked Questions
Are they better than raw or toasted?
Toasted walnuts are an absolute delight, and I like them better than raw walnuts as a healthy snack or when adding them to other recipes like salads and overnight oats. Toasting walnuts intensifies their nutty flavor, gives them a lovely aroma, and creates a satisfying crunch. Raw walnuts can easily be used in baking recipes or recipes that will toast as they bake like homemade granola.
Can you buy them?
You can definitely find pre-toasted walnuts at some stores, which is convenient for those times when you need a quick fix or simply want to save some time in the kitchen. But even though you can find toasted walnuts on the shelves, toasting them fresh at home is definitely the way to go! When you make your own, you’re in control of how deeply colored they are, and they have a fresher flavor than their store-bought counterparts. With such an easy recipe, there’s no reason not to make them!
What should I do if I want to salt them?
Once your walnuts are toasted to perfection, simply drizzle with a teaspoon of olive oil, toss, and sprinkle on some kosher or flaky salt. Make sure to do it while they’re still hot — this will ensure that the oil is still on the surface, ready to cling to the grains of salt.
How do I store them?
You should store any toasted walnuts in an airtight container. You can keep them at room temperature for a couple of weeks or refrigerate for up to 1 month. I like to freeze a batch too for longer storage, up to 3 months, and that way, I always have some ready to go.
If you love this recipe try these out!
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5 from 2 votes
Toasted Walnuts
Next time you need to add a little crunch to your breakfast bowls, salads, or cakes, try either of these two easy methods for making Toasted Walnuts.
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Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 4 servings
Calories 191kcal
Author John Kanell
Equipment
Baking sheet or skillet
Ingredients
- 1 cup walnuts (or any amount) (120g)
Instructions
Oven Method:
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Arrange the walnuts in a single layer on the baking sheet.
Bake for 10 to 15 minutes or until fragrant and starting to brown, stirring every few minutes. Remove and let cool completely. Use as desired or store in an airtight container.
Stovetop Method:
Place the walnuts in a large skillet. Cook over medium heat stirring frequently until browned and fragrant, 8 to 12 minutes.
Remove from the skillet and let cool. Use as desired or store in an airtight container.
Notes
- 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.
Nutrition
Calories: 191kcal | Carbohydrates: 4g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 129mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg
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