Two easy methods for toasting nuts 
On the hob:
  1. Heat a large pan over a medium-high heat. Do not add any oil, fat or cooking spray – the nuts have enough oils of their own.
  2. When the pan is hot, add a single layer of nuts. Cook for 4-5 minutes until golden brown and aromatic, stirring frequently.
  3. Remove from the heat and transfer the nuts to a plate to cool; this will prevent them from continuing to cook in the pan’s residual heat.
In the oven:
  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  2. Spread the nuts out on a baking tray in a single layer. Roast for the times shown in the box below, tossing the nuts and rotating the tray halfway through. Allow to cool.


Oven cooking times
  • Almonds, flaked: 7-8 minutes
  • Almonds, whole: 10 minutes
  • Chestnuts: 25 minutes
  • Hazelnuts: 12-15 minutes
  • Pecans: 10-15 minutes
  • Pine nuts: 5 minutes
  • Walnuts: 10-15 minutes
  • Peanuts: 20-25 minutes