Toast the Nuts

Toast the nuts before you add them to the recipe. This is really important any time you use nuts. Unless they are just on top of what you are baking, they won’t benefit from cooking in the oven in the batter. Toast the nuts both when you’ve opened the bag for the first time and then if you take any out of the freezer later on. Toasting brings out the natural oil in the nuts and makes them fresher/crisper and have a more well-rounded taste. A basic recipe is to spread the nuts on a sheet pan and put in oven for 10-ish minutes at 350-ish degrees. Watch them closely – the high natural oil content means that they will burn easily. If you start to smell them, check them. If they start turning brown, take them out. They will crisp up as they cool, so don’t taste them hot to determine doneness, just go by color/look and smell.



  1. […] 1 1/4 c. Toasted walnuts or pecans, coarsely chopped (I don’t usually like nuts in my baked goods and I walnuts are pretty low on my nut list, however banana bread just doesn’t taste right without them) […]

  2. Sue said

    Here is a little trick I use when adding nuts, raisins or other dried fruits to my baking recipes: Save out a tablespoon or so of the dry flour mixture (already correctly measured according to the recipe). Stir this flour mixture into the correct amount of nuts etc. before folding into the batter at the end. This technique allows the nuts to distribute more evenly throughout the batter without adding any extra flour to the recipe.

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