An easy recipe for how to toast walnuts in the oven or on the stove. Enhance the flavor of walnuts, then add to salads, snack mixes, baked goods, and more!
Toasting walnuts is a worthy pursuit and one you should build into your culinary routine. When you toast nuts, you enhance their flavor and texture and improve any dish you are making.
Toasting walnuts takes only a few minutes and you can decide whether you want to toast them in the oven or on the stove. Both ways are quick and easy and detailed below.
How do you toast walnuts in the oven?
First, decide if you want to toss the walnuts in oil or clarified butter before toasting. You can also add salt or other spices such as cinnamon or cayenne pepper, depending on your preference.
Toast walnuts in the oven on a rimmed baking sheet for 7 to 10 minutes. Shake or stir the pan occasionally so the nuts brown evenly without scorching.
How do you toast walnuts on the stove?
This method is especially good for small quantities of walnuts.
As with the oven method, decide if you want to toss the walnuts in oil or add any seasonings. Next, add the walnuts to a skillet and toast over medium-heat until browned (one shade darker than they originally were) and fragrant.
How to Toast Walnuts
- 1 cup walnuts or more
- 1 tablespoon olive oil or clarified butter, optional
- Salt optional
To toast walnuts in the oven:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Toss walnuts in oil and salt if desired. Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
- Remove from oven and chop or use as desired. Or, store in an airtight container for up to 1 week.
To toast walnuts on the stove:
- Toss walnuts in oil and salt if desired. In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
- Remove from skillet and chop or use as desired. Or, store in an airtight container for up to 1 week.