Roasting or Toasting Nuts
Roasting or toasting enhances the flavor and color of nuts.
Roasting is done in the oven. Peanuts and chestnuts are commonly roasted in the shell.
Toasting may be done in the oven or on top of the range.
To roast or toast shelled nuts.—Mix 1 teaspoon cooking oil or melted fat with each cup of nutmeats, if desired, for richer flavor and even browning.
To roast or toast, spread nuts on a shallow pan or baking sheet. Heat at 350° F. (moderate oven) for 5 to 12 minutes, or until lightly browned, stirring occasionally.
Toasting may also be done in a heavy pan on top of the range. Heat nutmeats slowly for 10 to 15 minutes until lightly browned, stirring frequently.
Nuts continue to brown slightly after removing from heat, so avoid overbrowning.
Sprinkle hot roasted nuts with salt, if desired.
Cool nuts on absorbent paper.
To roast or toast processed coconut.—Use method for shelled nuts without added fat.
To roast peanuts in the shell.—Spread peanuts in a shallow pan and roast at 350° F. (moderate oven), stirring occasionally, for 15 to 20 minutes.
To test doneness, remove a nut from the oven and shell it. The skin should slip off easily and the kernel should be lightly browned and have a roasted flavor.
To roast chestnuts in the shell.—Slash through the shells on the flat side of the nuts. Place chestnuts, cut sides up, on a baking sheet. Roast at 400° F. (hot oven) until tender—about 20 minutes. Insert fork through cut in shell to test tenderness.