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Toasted walnuts on a baking sheet.
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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!
Course Appetizer, Pantry
Cuisine American
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 servings (1/4 cup each)
Calories 222kcal

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.

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, 1/4 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: 0.25cup | Calories: 222kcal | Carbohydrates: 4g | Protein: 4g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Sodium: 1mg | Potassium: 129mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg