A use for leftover toasted nuts? Make Homemade Nut Butter!
Toasted almonds work as a garnish to all sorts of recipes: salads and soups, roasted veggies, a topping for oatmeal, and even desserts! Berries, whipped cream, and a sprinkle of toasted almonds? Perfection. Here’s how to toast almonds using your stove or your oven.
Pros: This method is so fast: it takes only 5 minutes! Drawbacks: Toasting nuts on the stovetop can cook unevenly, and it’s harder to toast large quantities. Basic stovetop method: Place the nuts in a dry skillet without oil. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown (if sliced or slivered), about 4 to 5 minutes. Stay at the stove, because the nuts can burn very easily! Immediately remove to a plate to cool.
Pros: This method cooks the nuts more evenly than the stovetop method, and you can cook lots of nuts at once. Drawbacks: You’ll need to wait for the oven to preheat, which typically takes 10 to 15 minutes. Basic oven method: Preheat to 350°F and bake the nuts on a baking sheet about 7 to 8 minutes, until golden and fragrant. Stay near the oven, because the nuts can burn easily.
More toasted recipes!
So many foods taste better toasted! Here are all our our methods on how to toast nuts and seeds (and even bread):
Salad: Add a sprinkle on a strawberry salad, blackberry salad, blueberry salad, lentil salad, or arugula salad. Roasted or sauteed vegetables: Use as a topping for steamed green beans, roasted cauliflower, roasted broccoli, sauteed chard, or Tuscan kale to add protein and crunch. Grain bowls: Throw a handful on a grain bowl, like power bowls or Mediterranean bowls. Soups: They add a nutty crunch to red lentil soup. Oatmeal: Throw a handful onto oatmeal or Instant Pot oatmeal. Pancakes or waffles: Top a stack of banana oatmeal pancakes, Greek yogurt pancakes, or blueberry waffles. Desserts: They’re great on a sundae, in ice cream, or with berries and whipped cream.
Cool fully and place in a sealed container. We use a small glass container with lid. Store at room temp for 1 week. Store refrigerated for 2 months. Freeze to extend the life even further, up to 6 months or more.
They’re a good source of plant based protein and fiber. A 1-ounce serving has 3.5 grams protein and 6 grams fiber. They’re loaded with antioxidants, which can fight things like aging, inflammation and cancer.
Frequently asked questions
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