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• Roasting nuts in the oven is the most consistent method and yields the best flavor, but requires a careful eye. Be sure to evenly chop your nuts and don’t include the “dust,” which can burn quickly.
• The toaster oven or microwave is a good option when toasting smaller batches.
• Toasting nuts in a skillet takes longer and yields less consistent results than the other methods.
The aroma of toasted nuts is irresistible for a reason — roasting or toasting nuts like walnuts and pecans causes the Maillard reaction to occur, which gives them depth and coaxes out buttery, rich flavors.
Whether you’re toasting nuts for a cake, pie, or salad, the line between perfectly browned and burnt is small. We’ve all been there: You’ve left nuts unattended for a minute or two while tending to other tasks, and suddenly your nuts are setting off the fire alarm.
Is there a best way to toast nuts so they’re perfectly cooked with a crisp exterior and rich interior? We put five common methods to the test — and developed some best practices for whichever one you use.
Craig Duff developed the recipes for each method. Renu Dhar cross-tested each method.
A word about our method
We tested methods for both roasting and toasting the nuts. Roasting in an oven or toaster oven uses dry, indirect heat to cook the nuts through. Toasting in a skillet or in the microwave browns and crisps the surface.
For each test, one tester used chopped raw walnuts, while another tester used raw pecan halves. If using chopped nuts, be sure to chop them to uniform size so they toast evenly, and discard any “dust,” which will burn. Whichever method you use, keep a careful eye on them to ensure they don’t go up in smoke.
Skillet over low heat
Food & Wine / Photo by Audrey Morgan
Cook time: 18 to 20 minutes
Total time: 25 minutes
Rating: 4/10
Method: Toasting nuts in a skillet offers appeal for those who want more control over the toasting process and for toasting small batches for snacking or salads.
Cook 1 cup raw nuts in a large skillet over low heat, stirring and tossing often, until browned and fragrant, 18 to 20 minutes.
Results: This method delivered inconsistent results for both our testers. Some nuts became slightly warm and aromatic, while others remained chewy and waxy rather than crisp.
Pros: None. There is little advantage to using low heat over medium heat, and the method requires constant attention.
Cons: This method is inconsistent and takes the longest.
Skillet over medium heat
Food & Wine / Photo by Audrey Morgan
Cook time: 6 to 12 minutes
Total time: 15 minutes
Rating: 6/10
Method: Cook 1 cup raw nuts in a large skillet over medium, stirring and tossing often, until browned and fragrant, 6 to 12 minutes.
Results: Both our testers found this method to yield inconsistently toasted nuts. The nuts developed some color and a mild toasted flavor, but the overall flavor was flat.
Pros: This method’s biggest upside is that you can watch the nuts cook from start to finish, preventing them from scorching.
Cons: This method also requires constant attention, and the heat is uneven, causing some of the nuts to brown before the others. The flavor lacks the depth of other methods we tested.
Microwave
Food & Wine / Photo by Audrey Morgan
Cook time: 3 to 6 minutes
Total time: 10 minutes
Rating: 7/10
Method: Microwave toasting works because the heat excites moisture and oils inside the nuts, causing them to warm and dry from within. As the moisture evaporates, the nuts lose softness and gain a light crunch.
Spread 1/2 cup raw nuts in an even layer on a large microwave-safe plate. Microwave on High for 1 minute. Stir; microwave on High, in 30-second increments, stirring and tossing after each increment, until browned and fragrant, 3 to 6 minutes.
Results: Our tester who used chopped walnuts found them to be evenly toasted with a similar flavor to oven-roasted nuts. Our tester who used pecan halves noted that some pieces had a soft texture or inconsistent browning. Both testers noted that since the microwave toasts the nuts from the inside rather than from an outside heat source, you don’t get the richness of oven-roasting. The walnuts and pecans were lightly crisp and aromatic, but didn’t deliver the depth of the toaster oven and oven methods.
Pros: This method is incredibly fast, easy, and hands-off, making it ideal for quick snacks, salad mix-ins, or cake batters. Once you figure out what works with your microwave, there’s minimal risk of burning.
Cons: The toasted flavor and aroma are not as rich as nuts toasted in the toaster oven or conventional oven. It can also be difficult to judge doneness based on color, which means you need to rely on smell or carefully honed timing.
Toaster oven
Food & Wine / Photo by Audrey Morgan
Cook time: 4 to 5 minutes
Total time: 10 minutes
Rating: 8/10
Method: The idea behind roasting nuts in a toaster oven is to use dry heat to remove moisture and activate natural oils, deepening flavor and enhancing aroma.
Spread 1 cup raw nuts in an even layer on a toaster tray. Toast in the toaster oven, stirring occasionally, until browned and fragrant, 4 to 5 minutes.
Results: Our tester who used chopped nuts found this method to deliver an ideal roasty-toasty flavor and perfectly crisp texture. Our tester who used pecan halves found inconsistent toasting, noting that some nuts turned golden brown while others remained lighter. Some nuts also became over-toasted. Stirring frequently could help prevent this, though it makes the method less hands-off than the oven.
Pros: This is a good method for smaller batches of nuts since the chamber heats up evenly. Although there might be mild inconsistency between nuts, it delivers similar depth and crispness to the oven method.
Cons: Because toaster ovens have less airflow and less precise temperature control than standard ovens, achieving uniform color and flavor is more difficult.
Oven
Food & Wine / Photo by Audrey Morgan
Cook time: 8 to 12 minutes (not including preheating)
Total time: 15 minutes
Rating: 10/10
Method: Preheat the oven to 325°F. Spread 3 cups of raw nuts in an even layer on a large baking sheet. Bake in the preheated oven, stirring occasionally, until browned and fragrant, 8 to 12 minutes.
Results: For both testers, this method produced evenly browned, crisp nuts with a rich, roasted flavor. The aroma of both the walnuts and pecans was strong and nutty, and the texture became light and crunchy throughout. The color was consistent, and the flavor deepened without any burnt or raw spots.
Pros: The oven’s controlled environment ensures uniform heat exposure, preventing scorching. As the nuts warm, their texture becomes crisper and more pleasant to eat, while volatile compounds responsible for their distinctive scent intensify, transforming the raw nuts into a richer, more versatile ingredient for cooking or snacking.
Cons: This method takes longer than some of the others. It also works best for bigger batches of nuts.
Final takeaway
The best way to toast nuts depends on how you intend to use them. For big batches, the oven cannot be beat — it delivers consistently great texture and flavor. For smaller batches or applications where you don’t mind a little inconsistency, the toaster oven or microwave are your best options.
