Roasted Walnuts

Roasted walnuts can be found in a variety of recipes when an extra crunch is required. Roasting can also enhance the flavour of the nuts giving them additional appeal especially when in salads or desserts. Walnuts are believed to be the earliest tree food known to humans making their history long and storied. Walnuts were first brought to England from Persia and reserved just for royalty. Today California holds the mantle for best walnuts in the world, deserved or not they grow a lot of them. California produces about three quarters of the global supply of walnuts, and 99 percent of the US market.

Roasted walnuts are shelled walnuts that have been toasted either in the oven or on the stovetop in a pan. Sometimes raw walnuts will be a little bitter and after toasting will lose any unpleasant flavour.

Roasted walnuts will be richer in flavour and maintain a certain robustness allowing them to hold up in certain dishes. These nuts are filled to the brim with good nutrition, healthy fats, vitamins, minerals and fiber. Full of antioxidants, and a really good source for Omega-3 which can help avoid heart disease. Low saturated fat in walnuts can help protect arteries as well. Other than being a healthy snack it is believed that eating walnuts can help reduce cravings for less healthy foods. Health benefits aside, these nuts are also very flavourful, gluten free and easy to include in a daily diet.

1 cup walnuts
1 Tbsp. extra-virgin olive oil or butter, optional

To Toast Walnuts in the Oven:
Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). 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 7-10 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 2-5 minutes.

Remove from skillet and chop or use as desired. Or, store in an airtight container for up to 1 week.

Makes 4 servings (¼ cup each).

Cook's 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.
• 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 tsp. 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 tsp. 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 tsp. cumin, ⅛ tsp. chili powder, ⅛ tsp. 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 Tbsp. sugar, ½ tsp. cinnamon, ⅛ tsp. cloves, and ⅛ tsp. allspice. Toast over medium-low heat until fragrant, about 8 minutes.