Nuts for Nuts: Tips for Making the Most of ‘em!

Nutcrackers used to be a mainstay in people’s homes. I know I am aging myself when I reminisce about this. A fancy hostess gift might have been a deluxe nut bowl set—a deep bowl fully equipped with matching nutcrackers and little nut picks, the perfect tools for cracking and prying walnuts out of their intricate inner shells. Long before shelled nuts were a thing, this was just how nuts were eaten: a somewhat satisfying repetitive activity that kept your hands busy while shmoozing over tea or coffee with friends. Much like eating shelled sunflower seeds, accessing the tender nutmeat hiding inside was all part of the enjoyment! Along with ashtrays though, these are no longer entertaining items commonly found in homes today.

Pre-shelled, pre-toasted, pre-chopped nuts are a relatively new modern convenience. Thankfully, that convenience makes it easy to incorporate nuts into our recipes and diets without too much fuss. Take advantage of their nutty capabilities! They are expansive and versatile, protein-packed and fiber-rich, lending a filling quality to sides and salads. Nuts offer fatty richness to desserts and spreads (um, Nutella anyone?!), thicken sauces and shakes, and add crunchy texture to just about anything. According to some sociologists, nuts are even partly responsible for the expansion of world civilization. Unlike fruits and greens, which spoil quickly, nuts kept the traveling tribe going for months on end and can endure harsh winters. With a pedigree like that, who can resist?

Toasting nuts can raise the bar of an okay dish to one bursting with memorable flavor, aroma, and texture. There are many methods and treatments that make a nut’s qualities sing. Check out the following primer for the best tricks towards utilizing nuts in your cooking.

Confession time: when a recipe calls for “nuts, toasted” do you go to the extra step and toast them? Is it necessary? Is it even worth the effort, you may wonder? In a word: YES! Toasting nuts brings out all the essential natural oils and nutty aromas, refreshing and intensifying the flavor of what could have been a lusterless, stale nut. Toasting also ups the crunch factor, and texture is a big part of a nut’s appeal. Nuts toast up fast so minimal time is required; unfortunately, they also burn quickly so a close eye is needed to monitor them. For this reason, I prefer a low oven temperature which gives more control and “wiggle room” if I forget about them!).

Sheet pan method (better suited for large amounts of nuts): Spread nuts in an even single layer on a baking sheet lined with parchment paper. Toast in a 325°F oven for 10–12 minutes (depending on size) until fragrant and slightly browned. This method is especially helpful for toasting hazelnuts, which are often sold in their skins. Toasting them crisps up the skins, facilitating their easy removal afterwards.

Stove-top method (better suited for small quantity of nuts):

Place nuts in a dry frying pan in an even layer over medium heat. Shake pan often to stir and rotate nuts for even toasting. Continue until fragrant and lightly browned, about 5–6 minutes. Transfer to a plate to cool.

Tip: Toast whole nuts whenever possible instead of pre-chopped nuts—it will result in less burning. Chop nuts after toasting to desired size and/or consistency.

Modern appliances (like the food processor) opened the door to all kinds of interesting nut-based spreads, dips, and fillings. Pestos or nut pastes for baking have become effortless for culinary adventures compared to using a traditional mortar and pestle. Homemade nut butters, which require a super smooth texture, are also now easy to make at home with a high-powered blender (like a Vitamix) and allow the home cook to customize their own gourmet flavors and nut butter blends. Pre-toasting nuts is still highly recommended for the best flavor results.

Nuts are highly caloric and should be eaten in moderation for best health and weight control. This is especially true once coated in sugar or chocolate! While candied nuts are a treat that are readily available for purchase, it is not hard to do it yourself at home for super fresh and delicious results.

Similar to toasting, there are both sheet pan and stovetop methods.

Sheet pan method: A mixture of egg whites and sugar (and spices if desired) are mixed with the nuts and then spread into an even layer on a parchment-lined baking sheet. The nuts are baked until bubbly and the sugar is caramelized. This is a great method because it is hands-off (and I am a lazy cook). Break up pieces once cool and hardened. See recipe below

Traditional stove-top method: First toast nuts in frying pan as described above until oils begin to release (nuts will have a little sheen). Then sprinkle with sugar and toss, coating the nuts with the sugar as it melts over medium heat, stirring constantly. This takes about 5–10 minutes and requires attention. Transfer to a plate to cool. Then chop as needed. Candying nuts in a pan will provide a thicker candy coating.

Store candied nuts at room temperature in a sealed container. Best used within two weeks.

Sweet & Spicy Cashew Crunch

A lightly candied nut with a hint of heat and spice. Perfect to snack on or to crumble on top of your favorite dessert or salad.

Ingredients:

1 large egg white

3 tablespoons sugar

1/4 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

1 cup raw cashews (halves or broken up pieces)

Directions:

Adjust oven rack in middle position and preheat oven to 350°F. Line a baking sheet with parchment.

Whisk together egg white, sugar, and spices until sugar is completely dissolved, then add cashews, tossing to coat. Spread mixture in thin, even layer on prepared sheet pan.

Bake until reaches a deep golden color, about 10–15 minutes. Cool on a rack, then break into pieces. 

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in 2023. Follow her at @naomirosscooks on Instagram/FB or visit NaomiRossCooks.com.