Figuring out how to toast nuts is easy—whether you want to go old school or new (micro)wave. It only takes a minute, and adds lots of flavor and crunch to your recipe.
4 Shockingly Easy Ways to Toast Nuts
When a recipe calls for toasted nuts—and they often do—it may seem like an unnecessary extra step. If you’re crunched (heh) for time, it can be tempting to skip it. Don’t! Toasting isn’t just a way to add color. It also gives the nuts added crunch and brings out tons of nutty flavor that is vital to making a good recipe great. (Seriously—in a crunchy salad like this Apple Maple Pecan Salad, limp pecans would really let down the dish.)
But toasting nuts can be tricky. Just a little too much heat, and you’ve taken your nicely browned and fragrant nuts over the edge to a burnt mess. Here are four foolproof ways to get pecans, walnuts and pine nuts perfectly toasty.
How to Toast Nuts
1. In a microwave
Granted, this isn’t toasting, it’s nuking, but it has the same effect. In some cases, the microwave might not give you the rich toasted color as other methods, but if your nuts are going into a cake batter, that color is less important. If you want to encourage browning, you can add ½ tsp. of butter to each ½ cup of nuts.
Place the nuts in a single layer in a microwave-safe dish. Microwave on high for 2 minutes, then stir. Continue to cook 1 minute at a time; after each minute, stir the nuts and check for doneness. Depending on the type of nuts you’re using, the process can take as little as 3 minutes or up to 8 minutes.
Unless you buy your nuts already chopped, it’s better to toast them whole, then chop them once they’ve cooled—the smaller the nuts, the more likely they are to burn. This method works best for smaller amounts of nuts—up to ½ cup. (It would be just right for the 1/4 cup of walnuts that add a surprising, nutty crunch to this Bistro Chicken Fettuccine. Wondering how to chop nuts for your favorite recipes? These methods walnut disappoint.)
2. In an oven
Of course, the more traditional ways do work well, too. To use the oven, spread the nuts in a single layer on a baking sheet lined with parchment or foil, and place them in an oven preheated to 350°. It’ll take 5-10 minutes for your nuts to toast; keep an eye on them and stir as needed. Once they’re toasted, remove them from the baking sheet to a bowl to cool. Be sure to use a rimmed baking sheet, in order to prevent spillage. You do not want loose nuts rolling around the bottom of your oven.
This method is the best choice when you’re toasting more than a cup or two of nuts, as it’s easier to spread them out on a large baking sheet. It’d be perfect for these Salted Pecan Shortbread Squares, which call for a whopping 4 cups of toasted pecans!
3. In a skillet
Toasting nuts on the stovetop is quick and works well when you only need a small amount of nuts. Put the nuts in a dry skillet (you’re toasting to draw the oils out, after all), and cook over medium heat, tossing frequently. This method is quick (it takes 5 minutes, tops), and it’s easy to keep an eye on the progress.
When the nuts are done, remove them from the heat immediately and transfer them to a bowl to cool. This is especially important if you’re using cast iron; because cast iron holds onto its heat so effectively, your nuts will continue to cook as long as they’re in the pan. You can toast nuts in a pan right on the stovetop much the same way you’d toast coconut. It’s a good way to keep an eye on the handful of pine nuts used to top this Asiago Beef Tart.
4. In an air fryer
Yes, with wonderful new gadgets come new ways to toast nuts! If you’ve got an air fryer, place the nuts in the bottom of the basket in a single layer, set the temperature to 300° and the timer to 4-6 minutes. Easy as pie! (Like this Caramel-Pecan Pie, which you might be using your toasted nuts to make.)
Our Top-Rated Nut Recipes
Aunt Rose’s Fantastic Butter ToffeeElevate your homemade candy game with this easy butter toffee recipe—wonderful for gifting, sharing or indulging in a sweet, crunchy treat.
Cranberry Cheese Crumb PieMy mind works overtime to plan treats that surprise the family. They give this cranberry pie a “wow” and invite friends over to share it. —Lorraine Caland, Shuniah, Ontario
Nut Butter CupsMy indulgent, nutty treat is simple to make and looks fabulous. At our house, we use all-natural ingredients for them. —Courtney Stultz, Weir, Kansas
Fudgy Brownie RecipeFinding the perfect brownie recipe is a challenge, but if you are looking to learn how to make fudgy brownies—the gooey, decadent, cannot-stop-eating-them kind—you can stop looking. We have got the recipe and techniques for you.
Peanut Butter Cream PieThis no-bake peanut butter pie is rich, decadent and packed with as much peanut butter flavor as possible. The hardest part of the recipe is waiting for it to chill overnight!
Nuts and Seeds Trail MixA filling blend of nuts, seeds, chocolate chips and dried fruit keeps you healthy by the handful. —Kristin Rimkus, Snohomish, Washington
Toasted Pecan NutsToasted pecan nuts are a snacker's dream, with their natural sweetness and buttery crunch. They are perfect for adding to countless sweet and savory dishes.
Spiced Nut MixOne Christmas, my good friend gave me this recipe and a sack of ingredients. I think of her every time I stir up these pumpkin-spiced nuts. —Patti Holland, Parker, Colorado
Banana Nut BreadThis banana nut bread recipe has everything: tangy cream cheese, crunchy pecans and sweet bananas, of course, plus a rich glaze that makes it the best banana bread you've ever eaten.
Grape AppetizerImagine an appetizer that's both sweet and salty, looks like a cheese ball and is small enough to enjoy in one bite. Our grape appetizer is just that: a seedless grape surrounded by creamy cheese and coated in toasted almonds.
Apple BreadWhile this apple bread is simply delicious as is, the fall-friendly recipe is also ripe for improvisation, so feel free to add your favorite dried fruits.
Cranberry Walnut BreadSome quick bread recipes have just a sprinkling of fillings, but this cranberry walnut bread is loaded with fruit in every slice. It's a lovely autumnal treat for breakfast or dessert.
Pecan Pie BarsCome for the pecan pie-like flavors, stay for the milk chocolate toffee bits. Our pecan pie bars might be tastier than their pie inspiration!
Does pecan pie need to be refrigerated?
Cranberry Nut MuffinsThese are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! —Flo Burtnett, Gage, Oklahoma
Bacon-Pecan Chocolate TrufflesI love eating these truffles the day after I make them, after the full flavor of the bacon comes through. —Sylvia Shankle, Munhall, Pennsylvania
Cheddar-Pecan CrispsLots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. —Heather Necessary, Shamokin Dan, Pennsylvania
Bacon Walnut Bread with Honey ButterMy savory walnut bread filled with bacon bits and blue cheese dressing is complemented by the sweetness of honey-flavored butter. Cut yourself a thick slice, slather on the butter and enjoy!—Pam Ivbuls, Omaha, Nebraska
Peach Gelatin SaladMy mother always asked our family what we wanted to eat for holiday dinners. Without exception, our requests included this refreshing gelatin. Toasted walnuts give it a little crunch. —Dennis King, Navarre, Florida
Copycat Patti’s Sawdust PieWe top this with sliced bananas, whipped cream and more sliced bananas. It's based on a sawdust pie recipe my mom got from a potholder she bought at the Patti's 1880s Settlement in Grand Rivers, Kentucky. —Jennifer Choisser, Paducah, Kentucky
Carrot Cake with Pecan FrostingMy husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana
Pineapple Pecan Cheese BallA tangy and nutty pineapple cheese ball is a delicious combination of sweet with savory. People love it at parties!
Apricot-Pecan Thumbprint CookiesI enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but feel free to fill the thumbprint in the center of these goodies with any fruit preserve you like. —Nancy Johnson, Laverne, Oklahoma
Pecan BaconCrispy, sweet bacon dresses up any breakfast. When my girls see this, they call it "special breakfast." The big flavor punch just may surprise you. —Catherine Ann Goza, Charlotte, North Carolina
Nutty Pie-Crust CookiesI like Italian cream cake, so I used it as inspiration for this cookie recipe. The splash of orange liqueur in the filling is my special touch. —Sonji McCarty-Onezine, Beaumont, Texas
Pistachio CookiesCelebrate the start of the holiday season with these festive green pistachio cookies. Rich and nutty, this recipe needs just 25 minutes of prep and yields 6-1/2 dozen buttery cookies.
Pumpkin Pie-Spiced GranolaMy husband says this granola with pumpkin and spices tastes like a bite of real pumpkin pie, and it’s a whole lot quicker to make. —Sarah Ozimek, Oconomowoc, Wisconsin
Peanut Pretzel Toffee BarkMy toffee has been a traditional must-make treat for my family and friends for over 40 years. My Dad taught me to make great fudge from scratch but my toffee was his favorite candy and each time I make it, I think of him. —Barbara Estabrook, Rhinelander, Wisconsin
Banana CheesecakeChilled, creamy banana cheesecake is the perfect summer treat. It's a classic dessert that is bursting with banana flavor and topped with tangy sour cream. For a beautiful presentation, garnish with fresh cherries, raspberries, or citrus slices.
Pistachio PalmiersMy family loves palmiers from the bakery, so I created my own recipe. These have a Middle Eastern twist with the addition of rosewater, honey and a touch of cardamom. They are light and crisp—a special treat for the holidays. —Deborah Hinojosa, Saratoga, California
Kolacky CookiesA flaky cream-cheese dough makes these walnut-filled kolacky cookies a joy to bite into. Make these when you want to wow your friends or when your family wants something sweet during a holiday.
Orange-Almond ChoclavaA twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more chocolate on top. Christmas gift-giving has never been yummier! —Nella Parker, Hersey, MI
Caramel Nut Breakfast CakeI first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta
Honey Cinnamon Roll-UpsThis cinnamon treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. It's my aunt's recipe, and I think of her when I make it. —Sue Falk, Sterling Heights, Michigan
Apricot-Hazelnut TrianglesThese crispy cookie treats can be changed up—try different nuts and jams, and dark or white chocolate depending on the holiday. —Johnna Johnson, Scottsdale, Arizona
Oatmeal Cranberry CookiesChewy and sweet, oatmeal cranberry cookies balance tart cranberries and zesty orange with indulgent white chocolate for an anytime treat.
Maple Pecan TartsI absolutely love pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream. —Redawna Kalynchuk, Barrhead, Alberta
Caramel HeavenliesBefore I cut these bars into triangles, I trim the edges so all the cookies look the same. My husband and daughter love this part because they get to eat the scraps. —Dawn Burns, Lake St. Louis, Missouri
Chocolate-Glazed Coconut Almond CheesecakeMy idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma
Cherry Almond Mousse PieTreat your loved ones to a luscious pie with chocolate, cherries and nuts in a creamy vanilla mousse. It's a sweet yet refreshing dessert. —Dorothy Pritchett, Wills Point, Texas
Almond Cherry FudgeCooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. I make it when I need a quick treat for a school party or to take to a neighbor. —Shellie Tucker, Hendersonvlle, Tennessee
Grain-Free Apple Pie GranolaBecause of food allergies, I’ve learned to swap ingredients. There are no grains in this granola but loads of nuts and apples. Try it with yogurt or milk. —Courtney Stultz, Weir, Kansas
Crunchy French ToastThis light version of classic French toast is perfect for quick meals or Sunday brunches. My kids love it, and so do I! —Barbara Arnold, Spokane, Washington.
Almond Espresso BarsIf you like coffee, you'll love these mocha morsels dressed up with toasted almonds. Save a few bars for afternoon snacktime or even breakfast, too. —Taire Van Scoy, Brunswick, Maryland
Almond Icebox CookiesWith a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. —Elizabeth Montgomery, Allston, Massachusetts
Spiced Rum-Nut BrittleSeasoned with cayenne pepper and cinnamon, this spicy microwave brittle packs its own heat and warms up holiday visitors. It also makes a superb stocking stuffer! —Terri McKitrick, Delafield, Wisconsin
Apple Pie Steel-Cut OatmealI absolutely love this slow-cooked oatmeal. The steel-cut oats have so much flavor and texture. My family sprinkles toasted pecans on top whenever possible. —Angela Lively, Conroe, Texas
Apple-Nut Blue Cheese TartletsThese tasty appetizers look and taste gourmet, but they're easy to make and have loads of blue cheese flavor. The phyllo shells and filling can be made in advance—just fill the cups and warm them in the oven before serving. —Trisha Kruse, Eagle, Idaho
Double Nut BaklavaIt may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana
Macadamia Key Lime PieI make Key lime pie at least four times a month during summer—it’s so refreshing. The shortbread crust adds richness. —Brynn LeMaire, Gueydan, Louisiana
Fruit CakeThis chewy, sweet and, most importantly, simple fruit cake recipe will bring joy to any holiday gathering. It's filled with tasty additions like three types of candied fruit and a heaping mound of crunchy walnuts for a fun-filled celebratory must.
Rustic Nut BarsMy friends love crunching into the crust—so much like shortbread—and the wildly nutty topping of these chewy, gooey bars. —Barbara Driscoll, West Allis, Wisconsin
Butternut Squash CasseroleThis sweet butternut squash casserole is the perfect side to pair with savory dishes during a big family feast. Just be warned: If you take it to a potluck, you'll come home with an empty dish.
Cranberry Waldorf SaladCranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington
Cranberry-Apple Nut CrunchMy mother gave me the recipe for this dessert, which I think is especially pretty and very appropriate for fall. I updated the recipe to use instant oatmeal to make it even easier. —Joyce Sheets, Lafayette, Indiana
