How to Toast Pine Nuts
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
3 mins
-
Cook Time
3 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
114 kcal
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Course
Condiments, Others
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Cuisine
American
How to Toast Pine Nuts
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Learn how to toast pine nuts on the stove or in the oven and store them for months! They're a delicious addition to many Lebanese recipes and as a salad topping.
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Ingredients
- ½ cup pine nuts
Instructions
In the Oven
- Preheat the oven to 350˚F.
- Place the pine nuts on a quarter rimmed baking sheet and shake it around to evenly distribute the pine nuts in a single layer.
- Bake for 5 to 7 minutes, stirring once halfway through, until they become fragrant and golden brown. Enjoy warm or store for later use at room temperature for up to 3 months.
On the Stovetop
- Heat a large skillet over medium heat. Add the pine nuts to the dry pan and toast for 5 to 7 minutes, stirring frequently until they become fragrant and golden brown. Enjoy warm or store for later use at room temperature for up to 3 months.
Equipments used:
Notes
- Storage: Store toasted pine nuts in an airtight container at room temperature for up to 3 months.
- Tips:
- Mind the heat. When toasting the pine nuts on the stove, you want to roast them just enough until they are golden brown and fragrant. Turn down the heat if necessary.
- Mind the heat. When toasting the pine nuts on the stove, you want to roast them just enough until they are golden brown and fragrant. Turn down the heat if necessary.
- Stir frequently when using a skillet. Pine nuts can go from beautiful golden brown to burnt in a matter of seconds if left on the heat for too long. Stir often to ensure even toasting and prevent burnt nuts.
- Stir frequently when using a skillet. Pine nuts can go from beautiful golden brown to burnt in a matter of seconds if left on the heat for too long. Stir often to ensure even toasting and prevent burnt nuts.
- Use a heavy skillet. Consider using a thick-bottomed skillet that distributes heat evenly, preventing hot spots and make sure to preheat it before adding pine nuts.
- Use a heavy skillet. Consider using a thick-bottomed skillet that distributes heat evenly, preventing hot spots and make sure to preheat it before adding pine nuts.
- Remove from pan immediately. Whether you use the oven or the stovetop, it's important that you remove the nuts from the pan as soon as it's done toasting, as the residual heat will continue to cook them.
- Remove from pan immediately. Whether you use the oven or the stovetop, it's important that you remove the nuts from the pan as soon as it's done toasting, as the residual heat will continue to cook them.
- Cool before storing. Wait until the pine nuts are completely cooled to room temperature and firmed up a bit before transferring them to a storage container. Otherwise, the heat will produce condensation, altering their crispy and crunchy texture.
- Cool before storing. Wait until the pine nuts are completely cooled to room temperature and firmed up a bit before transferring them to a storage container. Otherwise, the heat will produce condensation, altering their crispy and crunchy texture.
Nutrition Information
Show Details
Serving
2tbsp
Calories
114kcal
(6%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Sodium
0.3mg
(0%)
Potassium
101mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
5IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 114kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 0.3mg | 0% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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