How to Toast Walnuts Perfectly Every Time

Toasted Walnuts – a simple way to deepen and brighten the flavor of walnuts before adding them to your recipes.

This surprised me at first. I always toasted hazelnuts for desserts because I knew it concentrated their flavor, but I never bothered to toast walnuts. Maybe it was a habit I inherited — my mother didn’t toast them — or perhaps I assumed walnuts, with their bold and slightly bitter taste, didn’t need it.

Walnut Cream Cake (family favorite)

Then I read that walnuts benefit from toasting too, and I had to try it. The result was unmistakable: toasting brings out a richer, more complex nuttiness and reduces any sharp bitterness. It’s a small step that makes a noticeable difference in both sweet and savory dishes.

How to Toast Walnuts

There are two easy techniques I use. On the stovetop, spread walnuts in a dry skillet and warm them over medium-low heat, stirring frequently, until they begin to deepen in color and smell fragrant. This method is quick and gives you constant control, but you must watch closely to avoid burning.

The oven method is even easier for larger batches. Preheat the oven to 350 F (175 C). Spread walnuts in a single layer on a sheet pan — no oil or parchment needed — and roast for about 8 minutes. Times vary by oven and by the size of the walnut pieces, so check them a minute or two early the first time you try it. It’s better to under-roast slightly than to let them burn. When they’re done, remove them from the oven and let them cool completely before using or storing.