The taste of toasting walnuts is richer than that of raw walnuts.While toasting shelled walnuts is preferred over toasting in-shell walnuts due to the way in which the shells must be removed, walnuts Toasted In-Shell retain more of the nuts natural flavor.
Step 1: Place the oven in the middle of the room at a temperature of 375 degrees Fahrenheit.
Prepare a baking sheet by lining it with foil or paper.You can use non-stick cooking spray.
Step 2: Spread the walnuts on the ground.
The walnuts should be divided into halves or quarters.Whole walnuts may not toast evenly, while pieces smaller than quarters may toast too quickly and burn.The walnuts need to be in a single layer to cook.
Step 3: The walnuts should be toast.
If the walnuts are in smaller pieces, they should only need to bake for 5 to 10 minutes.The walnuts should be checked after the first 5 minutes.You can use a heat-resistant spatula to stir them.
Step 4: Allow the walnuts to cool before you remove them.
Once the walnuts smell good, they are done.Remove them from the oven and place them in a bowl.You should wait until they are no longer burning hot to the touch to enjoy them.
Step 5: Put a large skillet in the microwave.
The skillet should be placed on the stove burner.Since the fat and oils in the walnuts are enough to toast them, you need a dry heat.Non-stick cooking spray, oil, or butter should not be used in the pan.
Step 6: Put the walnuts in the pan.
If you want to toast the walnuts in half or quarters, you can use smaller pieces since it's easier to watch the toasting process on the stove.Try to keep the walnuts on a single layer.
Step 7: Stir often.
The walnuts will be exposed to the heat for an equal amount of time if you stir them.If you still have an eye on the nuts, you can allow them to rest for a short time.
Step 8: Continue to cook until it is brown.
If you have small pieces, the process may take even longer.The walnuts will be a deeper shade of brown once they are done.
Step 9: Take out heat.
Immediately remove the nuts from the pan.They will continue to cook on the hot metal.When they reach your desired serving temperature, transfer them to a heat-resistant bowl or dish.
Step 10: The walnuts should be placed in a microwavable glass bowl.
A microwave-safe pie dish works well, but any dish marked safe for microwave use will be adequate.Add walnuts to cover the bottom of the dish.If you want the best toast, keep the walnuts in half or quarters.
Step 11: Microwave is on high for a short time.
To make sure no walnuts have burned, check the walnuts.To make sure the nuts are cooked evenly, stir them with a heat-resistant spatula.Turn the dish 180 degrees if your microwave does not have a rotating tray.
Step 12: The walnuts should be cooked for another minute on high.
If you smell them, you can see if they have finished cooking.If walnuts are microwaved, they will not brown, but the smell will still come through.
Step 13: Microwave in 20 second intervals.
If the halves are large, it might be useful to have this after the first 2 minutes of cooking.
Step 14: Before serving, let the walnuts cool down.
You could burn your mouth if you eat them in the microwave.
Step 15: The shell can have cracks and holes.
There is a higher chance that the walnuts will have gone rancid if you choose walnuts with cracks in the shell, as they do not offer much protection for the kernels inside.
Step 16: The walnuts should be cleaned.
Even though the heat will kill off most of the contaminants on the walnuts, starting with clean walnuts is always more sanitary.The walnuts should be washed under warm running water.If you see dirt on the walnuts, scrub them with a vegetable brush.Before toasting, allow the nuts to air dry.
Step 17: The small "x" should be cut into the shell.
A small "x" can be cut from the side of the walnuts.The shell is harder to remove after it is heated, which is one of the main reasons why people remove it before toasting the walnuts.It's easier to peel the shell if you cut an "x" into it.
Step 18: The temperature of the oven should be 350 degrees Fahrenheit.
You can cover a baking sheet with a sheet of foil or paper.
Step 19: Spread the walnuts on a baking sheet.
If you want the walnuts to toast evenly, you should keep them all in a single layer.The nuts will toast even if they are touching.The nuts should be positioned so that the "x" on the shell faces up.The mark doesn't need to be completely upright, but should not be covered by nuts or a baking sheet.
Step 20: The walnuts should be baked for a while.
The nuts should take on a slightly darker hue when they become fragrant.The shell should turn up a bit where the "x" is.You might need to cook the walnuts for 15 minutes, but they toast a little faster in-shell, so 10 minutes is often enough.
Step 21: At the halfway point, stir nuts.
Even and thorough cooking can be ensured by stirring the nuts.The nuts and baking sheet will be too hot to touch with a spatula.The "x" on each shell should not be covered.
Step 22: The frying pan needs to be hot.
The skillet needs to be heated up.Allow it to warm up for a while to make sure it is hot.The nuts contain enough oil to cook, so don't use oil or cooking spray.It would be better to use a non-stick skillet.
Step 23: The walnuts will be in the pan.
It is not recommended to toast large batches of nuts that form a multi-layer pile because they should only be cooked on a single layer.It is a good idea to start with the "x" facing upward, since walnuts will not stay in the same position for long.
Step 24: When you stir the nuts, make sure to do it frequently.
Begin stirring the nuts after the first minute or two.For most of the time, the nuts should be stirred continuously to ensure even toasting.Use a spatula that is resistant to heat.
Step 25: After 10 minutes, remove the nuts.
Depending on how hot the heating elements are in your stove, the process may take a little longer.The nuts are ready to be pulled off once they become very fragrant.They will continue to cook in the pan even after it has been removed from the heat.
Step 26: A single layer of walnuts is all that is needed to fill a microwave safe pie plate.
Pie plates are especially useful since they have raised sides.The "x" marking made in the shell should not be covered by other nuts or facing the bottom of the dish if the nuts are kept to a single layer.
Step 27: Cook the nuts in 1 minute intervals.
The walnuts should be cooked on full power, and it will take a while before they finish toasting.The shells will not deepen in color like they do when roasted in the oven or on the stove, but they will become fragrant and the shell should begin to peel slightly at the cut part of the "x."
Step 28: The walnuts need to be stir in between intervals.
The nuts will toast evenly if they are stirred.If the marks become covered, the nuts should still toast, even after you stir them.
Step 29: Allow the nuts to cool down a bit.
If you serve toasted walnuts warm, you should not let them cool to room temperature.Handling them immediately can lead to burns, as they will be hot after you finish toasting them.Wait until the nuts are sufficiently cooled to hold in your hand.
Step 30: The corners of the "x" should be torn back.
As the walnuts were toasting, the shell should have begun peeling at the "x" mark.To peel the shell off, use your fingers to grip the corners.The shell can be worked off with your fingers.
Step 31: If it is necessary, use a nutcracker.
If the shell is too hard to peel away, use a nutcracker to crack it.Since walnuts are softer than raw walnuts, apply pressure carefully.
Step 32: Rub walnuts with a towel
You can use a paper towel or a clean dish towel.Rub the towel over the nuts to remove the bitter skins.
Step 33: It's good to serve warm.
Most people prefer the taste of warm walnuts over cold walnuts, so you can keep the nuts in the refrigerator or freezer.