Roasted Nuts

Name: Roasted Nuts
Total time: 15 min
Ingredients: 2 cups any unsalted nuts (like peanuts, almonds, cashews, or a mixture); 2 tablespoons vegetable oil or melted butter; Salt and freshly ground black pepper

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Makes 4 to 6 servings (2 cups) 1x

Time 15 minutes

Units Scale

Ingredients

2 cups any unsalted nuts (like peanuts, almonds, cashews, or a mixture)
2 tablespoons vegetable oil or melted butter
Salt and freshly ground black pepper

Instructions

Heat the oven to 450°F. Toss the nuts in a bowl with the oil and a sprinkle of salt and pepper.
Spread the nuts in an even layer on a rimmed baking sheet and roast, shaking occasionally, until lightly browned, 5 to 10 minutes. Let the nuts cool for a few minutes, then serve while they’re still a little warm.

—Recipe from How to Cook Everything: The Basics

Recipe variations

Toasted Nuts: When recipes call for “toasted nuts,” use this same method, only don’t toss them in oil or butter and skip the salt. To make them in a dry skillet—which takes a little longer than the oven but is easier to watch and great for lesser amounts—work in single-layer batches, keep the heat at medium-low, and shake the skillet frequently to promote even browning.

Roasted Herbed Nuts: Toss the nuts with 1 tablespoon chopped fresh rosemary or thyme leaves along with the salt and pepper.

Sweet-Hot Nuts: Toss the nuts with 1/4 cup packed brown sugar and 1/2 teaspoon cayenne (more or less) along with the salt and pepper.