RECIPE: toasted seeds and nuts

whisperyJanuary 8, 2002

Anyone else a fan of freshly toasted seeds and nuts? It seems I put them on about everything! I find they lend a deep and rich flavor that feels missing in a lot of veg foods, and they add protein, of course. Great on salads, pasta, asian foods, even desserts. If you haven't tried using seeds/nuts, here's some tips:

Here's what I keep on hand:

sesame seeds (unhulled- the brown ones. The pale white ones have no flavor or nutrition.)

almond slivers (particularly good on desserts)

pumpkin seeds (also called pepitas. Get the unhulled green ones- lots more flavor)(these are great on a vinegar/oil pasta/veggie salad)

sunflower seeds

I find these seeds/nuts taste the best freshly toasted, but if I anticipate being busy, I'll toast some ahead of time and have them on hand that way.

I top my dishes with them, but don't mix them in the food. They lose their crunch and the flavor is dissapated. Every once in a while I mix in sesame seeds, but I'm always disappointed- you'd think I'd learn.

I toast them on top of the stove, although i know others toast them in the oven. I use a wide frying pan and pour in however much I want, but not more than three or so seeds deep. Otherwise it's harder to get them to toast evenly, at least for me.

I heat the burner to med-hi (about 7 on a 1-10). The number one rule of thumb is to keep an eye on them! The toasting doesn't take long, and plan on burning a natch or two the first few times as you learn.

The just let them toast! Turn them every once in a while with a spatula, or put a lid on it and turn them with a flip of the wrist. When most of the seeds/nuts are brown on both sides, they're done. The pumpkin seeds and the sesame seeds will pop, so keep a lid handy.


They make a great snack, too, although it's easy to eat a LOT.

Thank you for reporting this comment. Undo

You are absolutely correct, and your toasting instructions are an improvement over the oven method. I use a very lightly oiled (with olive oil) iron skillet, but teflon would probably work as well if you want to skip the oil.

-- Marie

    Bookmark   January 8, 2002 at 11:21AM
Sign Up to comment
More Discussions
RECIPE: Vegetarian Casseroles
Years ago I used to go to a vegetarian restaurant in...
RECIPE: Organic or Vegetarian would live healthier?
Just wondering how other people view organic vs vegetarian...
recipe: sprouted bean salad with peanut sauce
A group of us get together for a potluck and movie...
RECIPE: asking for advise
which essential oil will be helpful for coking food?...
RECIPE: Are there any lovers of........
........nutritional yeast in the non-vegetarian group?...
Sponsored Products
GG Antique Silver Cookbook Holder
Classic Hostess
Cappuccino Truffles - GOLD
$26.00 | Horchow
Paula Deen Signature Coral Speckle 15-piece Porcelain Cookware Set
Handmade Hexi Bowl
$79.99 | Dot & Bo
Fagor Duo 6-quart Pressure Cooker
Peter Rabbit Baking Set
$19.99 | zulily
Green Scalloped Initial Notepad
$16.99 | zulily
Three Kringle
$110.00 | Horchow
© 2015 Houzz Inc. Houzz® The new way to design your home™