Ingredients
For a basic batch:
- 2 cups raw walnut halves or pieces
- Pinch of salt (optional)
- Neutral oil or melted butter, about 1 teaspoon (optional; walnuts are already rich in oil)
Basic oven-roasted walnuts
- Heat the oven to 350 degrees F (175 degrees C).
- Spread the walnuts in a single layer on a rimmed baking sheet. Parchment makes cleanup easier.
- Bake for about 7 to 10 minutes, stirring once around the halfway point. Some recipes use a lower oven, such as 300 degrees F, with longer time for gentler roasting.
- Pull them when they smell nutty and look a shade or two deeper in color.
- Move them immediately to a cool plate or tray so they stop cooking. Season with salt while still warm, if using.
- Cool completely before storing. They crisp as they cool.
Walnuts go from toasty to bitter quickly, so stay close to the oven in the last few minutes.
Skillet method
For a small handful, use a dry medium skillet over medium to medium-high heat. Add the walnuts in a single layer and stir or shake frequently for about 5 to 7 minutes, until fragrant and a bit darker. If they brown too fast, lower the heat or lift the pan off the burner. Tip them onto a plate to cool.
The oven suits bigger batches and more even browning. The skillet is quicker when you only need a few.
How to tell when walnuts are done
- A rich, nutty aroma
- Slightly deeper golden-brown color (the paper-thin skins may darken)
- A crisp snap when you break one in half after cooling
When unsure, taste one after it has cooled for a minute. Burnt or very dark walnuts taste bitter and should be discarded.
Flavor variations
Honey-salt walnuts. Warm about 1/4 cup honey with a tablespoon of butter or coconut oil and a splash of vanilla until smooth. Toss with 4 cups of walnuts, spread on a lined sheet, sprinkle with a little brown sugar and sea salt, and bake at around 300 degrees F for roughly 18 to 22 minutes, stirring once. Cool on the parchment, breaking up clusters.
Soy sauce walnuts. Toss about 1 1/2 cups walnuts with 1 1/2 tablespoons soy sauce, then a teaspoon of sugar. Bake at 350 degrees F for about 8 to 10 minutes until deep brown and fragrant. They make an umami-rich snack or salad topping.
Savory spiced. Toss warm walnuts with a little olive oil, salt, black pepper and rosemary or smoked paprika.
Cinnamon-sugar. Coat with a teaspoon of oil, sugar and cinnamon before roasting at a lower temperature, watching closely as sugar can scorch.
What spices go well with walnuts
Cinnamon, nutmeg, cardamom, rosemary, thyme, smoked paprika, cayenne, black pepper and a little cumin all work well. For sweet versions, vanilla and orange zest are good choices.
What makes walnuts taste better
Roasting is the biggest improvement, since it mellows walnuts’ slight bitterness and brings out nuttiness. Fresh nuts help too, because old walnuts can taste bitter or stale. A little salt, a touch of sweetness, or pairing with fruit and cheese can also balance them. Chopped roasted walnuts are also a classic topping for beets cooked in the Instant Pot and a good add-in for mini loaves of banana bread.
Storing roasted walnuts
Cool completely, then keep in an airtight jar or container. Roasted nuts are somewhat more perishable than raw. One recipe source suggests up to about 3 months in the fridge or 6 months in the freezer, but freshness varies, so judge by smell and taste. If they smell off or taste sour or bitter, they may be rancid and should be thrown out.
Allergy and pairing notes
Tree nut allergy can be serious. Keep walnuts separate from foods served to anyone with a nut allergy and label gifts clearly. As for what not to mix, there is no strict rule, but strongly acidic or very delicate dishes can be overwhelmed by them. Walnuts also pair well with dried fruit, so try them alongside oven-dried figs. For other nuts, see how to dry roast macadamia nuts or roast pinon in the oven.
FAQ
What is the best way to roast walnuts? For most home cooks, a 350 degree F oven, single layer, stirred once, then cooled on a separate surface.
Do I need oil? No. Oil helps seasonings stick but is not required.
Can I roast walnuts ahead? Yes, store them airtight once cool.