Roasted Nuts

Roasted Nuts

Bye-bye, Mr. Peanut. Hello, homemade party nuts.
TIME 15 minutes
MAKES 4 to 6 servings (2 cups)
2 cups any unsalted nuts (like peanuts, almonds, cashews, or a mixture)
2 tablespoons vegetable oil or melted butter
Salt and freshly ground black pepper

1 Heat the oven to 450°F. Toss the nuts in a bowl with the oil and a sprinkle of salt and pepper.

2 Spread the nuts in an even layer on a rimmed baking sheet and roast, shaking occasionally, until lightly browned, 5 to 10 minutes. Let the nuts cool for a few minutes, then serve while they’re still a little warm.

  • Toasted Nuts: When recipes call for “toasted nuts,” use this same method, only don’t toss them in oil or butter and skip the salt. To make them in a dry skillet— which takes a little longer than the oven but is easier to watch and great for lesser amounts—work in single layer batches, keep the heat at medium-low, and shake the skillet frequently to promote even browning.
  • Roasted Herbed Nuts: Toss the nuts with 1 tablespoon chopped fresh rosemary or thyme leaves along with the salt and pepper.
  • Sweet-Hot Nuts: Toss the nuts with ¼ cup packed brown sugar and ½ teaspoon cayenne (more or less) along with the salt and pepper.
  • Honey-Roasted Nuts: Drizzle ¼ cup honey over the nuts along with the salt and pepper and toss.

  • You can use any shelled nuts that you have on hand, but I especially like any combination using pecans, walnuts, almonds, pistachios, and cashews.
  • Use your nose: At about the same time that the nuts begin to turn light brown, your kitchen will start smelling nutty. That intoxicating smell means they’re done, so get them out of the oven before they scorch.

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