Toasted Pine Nuts

A simple guide on how to toast pine nuts in the oven, toaster oven, or in a dry
skillet on the stove. Toasted until golden and fragrant, I love adding pine nuts
to pasta, including traditional and arugula pesto
[https://www.abeautifulplate.com/arugula-pesto-pasta/], and tossing them onto
leafy salads and cooked grains for added texture and flavor.

While the dry skillet method is faster, the oven method is my preferred method
as it requires less of a watchful eye and leads to more evenly toasted nuts. See
the note section below for more tips.

Servings: 2 Servings

Author:

Cook:
5 minutes

Total:
5 minutes

Course:

How To Cooking Guides

Cuisine:

American

🧂 Ingredients

¼ cup raw pine nuts

sometimes referred to as pignolias

Instructions

1 Preheat the oven (or toaster oven) to 350°F (175°C). Spread the raw pine nuts on
a half sheet pan [https://amzn.to/3Keh1Rd] (or quarter
[https://amzn.to/3LiRRlB] sheet pan) [https://amzn.to/36OKXFW].
2 Bake for 5 to 8 minutes, tossing halfway through, or until the pine nuts are
very fragrant and golden in color. Immediately transfer the toasted pine nuts to
a heatproof bowl or plate. Let cool completely before using.
3 Place the raw pine nuts in a dry skillet and set over medium heat. Stir
frequently, adjusting the heat as needed, until the pine nuts are very fragrant
and golden in color, about 4 to 5 minutes.
4 Immediately transfer the toasted pine nuts to a heatproof bowl or plate. Let
cool completely before using.

Nutrition Info

Name	Amount
Calories	114 kcal
Carbohydrates	2 g
Protein	2 g
Fat	12 g
Saturated Fat	1 g
Polyunsaturated Fat	6 g
Monounsaturated Fat	3 g
Sodium	1 mg
Potassium	101 mg
Fiber	1 g
Sugar	1 g
Vitamin A	5 IU
Vitamin C	1 mg
Calcium	3 mg
Iron	1 mg