I realise that it ‘do you toast your nuts?’ is a slightly odd question, but the difference between toasting and not toasting your nuts can be huge. It is a bit like the difference between bread and toast. Years ago I made a coconut meringue gataeu and the desiccated coconut was toasted. The taste was amazing, and it got me on the toasting bandwagon.
Flaked almonds and desiccated coconut are the two nuts I toast most often. Some people toast in the oven but I use a frying pan on the hob, purely so I can keep an eye on the progress of the toasting. I have been caught out once too often using the oven and ended up with burnt offerings. Even using a frying pan you have to keep your eye on the pan and shake it regularly to ensure the nuts are toasted on all sides. Once they are toasted remove the nuts from the pan, otherwise they will continue toasting and may burn.
I also have starting toasting sunflower and pumpkin seeds, and again the taste levels ramp up when toasted. Toast them in a frying pan just like the nuts. As the pumpkin seeds heat up the outer layer will split open with a little pop, and may jump up a bit, perfectly normal.
Sprinkle Toasted Nuts and Seeds Over:
- yoghurt and fruit
- breakfast cereal
- on top of melted chocolate on a cake
- add to baking