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.
Cutting Nuts
Chop or cut nuts on a board with a knife that has a long, straight cutting edge, or use a nut chopper.