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!

Toasted walnuts on a baking sheet.
Table of Contents
  1. Ingredient notes
  2. Instructions
  3. Recipe tips and variations
  4. How to Toast Walnuts Recipe

Ingredient notes

  • Walnuts: Cooking times vary depending on which method you choose. And keep an eye on your walnuts! They can go from zero to burnt in under a minute. Don’t walk away.
  • Oil or butter: Roasting in fat is optional for plain walnuts and helpful when you want to add spices and seasonings.

Instructions

  • Oven: Roast in a 350-degree oven for 7 to 10 minutes.
Toasted walnuts on a baking sheet.
  • Stove: Roast in a skillet over medium heat for 2 to 5 minutes.
Toasted walnuts in a skillet.

Recipe tips and variations

  • Yield: The recipe as written makes 1 cup of toasted walnuts (enough for 4 servings, ¼ cup each). It can easily be doubled or tripled as needed.
  • Storage: Store raw and roasted walnuts for a year or more in the refrigerator or the freezer (not the pantry). They spoil easily, especially when roasted. If they smell like paint, throw them away immediately.
  • Rosemary walnuts: Heat 1 tbsp olive oil in a nonstick skillet. Add 2 cups walnuts and ½ teaspoon dried rosemary. Toast over medium-low heat until fragrant, about 8 minutes.
  • Lemon-garlic walnuts: Heat 1 tbsp olive oil or butter in a nonstick skillet. Add 2 cups walnuts, ½ teaspoon lemon zest, and 1 clove minced garlic. Toast over medium-low heat until fragrant, about 8 minutes.
  • Barbecued walnuts: Heat 1 tbsp olive oil in a nonstick skillet. Add 2 cups walnuts, ½ teaspoon cumin, ⅛ teaspoon chili powder, ⅛ teaspoon cayenne pepper, and a pinch of cloves. Toast over medium-low heat until fragrant, about 8 minutes.
  • Spiced walnuts: Heat 1 tbsp butter in a nonstick skillet. Add 2 cups walnuts, 2 tablespoons sugar, ½ teaspoon cinnamon, ⅛ teaspoon cloves, and ⅛ teaspoon allspice. Toast over medium-low heat until fragrant, about 8 minutes.

Mushroom Ravioli with Walnut Sauce

Pair store-bought mushroom ravioli with a delicious 6-ingredient creamy walnut sauce (that comes together in the blender!) for an easy 15-minute dinner your family will ask for every week.

15 minutes
View Recipe

Put your walnuts to work

Toasted walnuts on a baking sheet.

How to Toast Walnuts

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!
5 from 56 votes
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Servings 4 servings (¼ cup each)
Course Appetizer, Pantry
Cuisine American
Calories 222

Ingredients 

  • 1 cup walnuts (see note 1)
  • 1 tablespoon olive oil or butter, optional (see note 2)

Instructions 

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.

Recipe Video

Notes

  1. Walnuts: Cooking times vary depending on which method you choose. And keep an eye on your walnuts! They can go from zero to burnt in under a minute. Don’t walk away.
  2. Oil or butter: Roasting in fat is optional for plain walnuts and helpful when you want to add spices and seasonings.
  3. Yield: The recipe as written makes 1 cup of toasted walnuts (enough for 4 servings, ¼ cup each). It can easily be doubled or tripled as needed.
  4. Storage: Store raw and roasted walnuts for a year or more in the refrigerator or the freezer (not the pantry). They spoil easily, especially when roasted. If they smell like paint, throw them away immediately.
  5. Rosemary walnuts: Heat 1 tbsp olive oil in a nonstick skillet. Add 2 cups walnuts and ½ teaspoon dried rosemary. Toast over medium-low heat until fragrant, about 8 minutes.
  6. Lemon-garlic walnuts: Heat 1 tbsp olive oil or butter in a nonstick skillet. Add 2 cups walnuts, ½ teaspoon lemon zest, and 1 clove minced garlic. Toast over medium-low heat until fragrant, about 8 minutes.
  7. Barbecued walnuts: Heat 1 tbsp olive oil in a nonstick skillet. Add 2 cups walnuts, ½ teaspoon cumin, ⅛ teaspoon chili powder, ⅛ teaspoon cayenne pepper, and a pinch of cloves. Toast over medium-low heat until fragrant, about 8 minutes.
  8. Spiced walnuts: Heat 1 tbsp butter in a nonstick skillet. Add 2 cups walnuts, 2 tablespoons sugar, ½ teaspoon cinnamon, ⅛ teaspoon cloves, and ⅛ teaspoon allspice. Toast over medium-low heat until fragrant, about 8 minutes.

Nutrition

Serving: 0.25cupCalories: 222kcalCarbohydrates: 4gProtein: 4gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 14gMonounsaturated Fat: 5gSodium: 1mgPotassium: 129mgFiber: 2gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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Meggan Hill

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Comments

  1. This is the best salad Ive ever had. It is so delicious!!! I could eat it every day. And Im seriously thinking about it. Thank you for sharing. Have a great day.5 stars

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