Nuts and seeds are essentials in my kitchen … especially walnuts, almonds, pine nuts, pumpkin seeds, and pecans. I use them in my cooking and baking, and over the years, I’ve learned a little time-saving tip I’d like to share: Toast and freeze your nuts in advance, that way, they’re ready when you are, especially if you’re in a hurry.
Here are some instructions from The Calories In, Calories Out Cookbook. Preheat the oven to 300 degrees F (150 C). Spread the nuts or seeds in a single layer (it’s okay if they overlap a bit) on a baking sheet and bake for 10 minutes. Stir and bake 10 minutes more, or until they give off a nutty smell and are light golden. Watch carefully to prevent burning: some nuts and seeds may take less than 20 minutes. Transfer to a plate to cool.
You can also toast nuts and seeds in a dry skillet on the stove-top over low to medium heat. Stir them every now and then to prevent over browning, and keep a close eye on them. The timing will depend on how high your heat is. Once they are completely cooled, store in an airtight container or re-sealable bag in the freezer. They will keep for a few months.