I seem to use a lot of nuts in my cooking and baking so I thought I should include my methods for toasting them.
Hazelnuts:
Preheat oven to 275 F. Spread shelled nuts in a shallow baking pan and roast for 20 – 30 minutes, until the skins crack and the meat turns light gold. To remove skin, pour the hot nuts in the centre of a kitchen towel, pull the towel around the nuts and twist tightly. Let steam for 5 minutes or so. Vigorously rub the warm nuts in the towel until most of the skins are removed.
Walnuts, Pecans, Almonds or Pine Nuts:
Preheat to 350 F. Spread nuts in shallow baking pan and roast for 8 – 10 minutes, until lightly toasted. Remove from oven; let cool. Either chop by hand or use a food processor, being careful not to over process unless you like walnut or pecan butter!
To Toast Pumpkin Seeds:
Preheat the oven to 350 F. Place the pumpkin seeds onto a baking sheet and place in the oven for approximately 10 – 12 minutes, stirring every few minutes, until the seeds change colour.
