In-shell pinon vs shelled pine nuts
Pinon (also spelled pinyon or piñon) nuts are the seeds of certain pine trees, popular in the American Southwest. They are sold in two main ways, and roasting differs for each:
- In-shell pinon: the traditional snack. The shells are roasted along with the nut, and you crack them open to eat.
- Shelled pine nuts: small kernels commonly used in pesto and salads. These toast in minutes.
What you need
- Pinon, in shell or shelled
- A rimmed baking sheet
- A colander or bowl (for rinsing and optional soaking)
- Salt, if you want salted nuts
- A second cool tray or plate for cooling
Prepare in-shell pinon
- Rinse the nuts in a colander and discard any that are cracked, shriveled or float with debris.
- Optional: many traditional recipes soak the nuts in salted water for roughly 10 to 20 minutes, then drain well. This seasons the kernels through the shell. Salt amounts in recipes vary widely, so start with a modest amount, such as a few tablespoons per quart of water, and adjust to taste next time.
- Drain thoroughly. Wet nuts can steam rather than roast.
Oven roasting steps
- Heat the oven. Sources commonly give roughly 325 to 375 degrees F (160 to 190 degrees C). A moderate 350 degrees F is a reasonable start.
- Spread the nuts in a single layer on a rimmed baking sheet.
- Roast, stirring periodically. In-shell nuts take much longer than shelled ones. Some guides give about 45 to 65 minutes, stirring every 10 minutes or so, and start checking for doneness around the 30-minute mark.
- When done, remove the pan and move the nuts to a cool tray right away. Nuts left on a hot pan keep cooking.
Because ovens and nut sizes differ, rely on the doneness check below more than the clock.
Roasting shelled pine nuts
Shelled pine nuts are small and burn easily. Spread them in one layer on a baking sheet at about 350 degrees F and check after 3 to 5 minutes, then stir. They are usually done in roughly 5 to 10 minutes. You can also toast them in a dry skillet over medium heat, stirring constantly. Watch them closely, since they go from pale to burnt fast.
How to tell when they are done
Crack one open and taste. The kernel typically goes from white to translucent and then to a light golden or butterscotch color. It should smell nutty and taste sweet rather than raw or bitter. Dark brown or acrid-smelling nuts have gone too far.
Cooling, cracking and storing
Let the nuts cool completely. In-shell pinon can be cracked by hand, with a nutcracker, or with a gentle press. Keep roasted nuts in an airtight container. Pine nuts are high in oil, so they can turn rancid; the refrigerator or freezer is the safest place for long storage, and shelled nuts especially benefit.
Roasting vs toasting
The words are used loosely. Roasting is typically done in the oven, often for in-shell nuts and longer times. Toasting is often used for a quick pan or oven browning of shelled nuts. The goal in both cases is the same: heat the nuts enough to deepen flavor and crispness.
Raw or roasted
Both are eaten. Roasting makes pine nuts crunchier and more flavorful, while raw pine nuts are softer and more delicate, suited to pesto or blending. Which is “better” is largely a matter of taste.
Downsides of pine nuts
Pine nuts are expensive compared with many other nuts. Some people report a lingering bitter or metallic taste for days after eating certain pine nuts, sometimes called “pine mouth.” The cause is not fully understood, and it generally resolves on its own. Pine nuts are also a tree nut, so anyone with a nut allergy should avoid them. Talk with a doctor if you have concerns.
Ways to use roasted pinon
Eat them straight from the shell, scatter them on salads, stir into rice dishes (try toasted brown rice), or blend them into pesto. Roasted pine nuts also work in baked goods and with vegetables such as Brussels sprout leaves. For other nut ideas, see our roasted walnuts recipe or how to dry roast macadamia nuts.
FAQ
How do you make pine nuts at home? Buy raw nuts, then roast them in the oven or toast in a skillet as described above.
Do I have to soak them? No, it is optional and mainly for flavor.
Why are my pinon not browning evenly? They may be crowded or the oven may have hot spots. Use a single layer and stir.