How to toast nuts at home (and why it’s worth taking the trouble to do)

The dried nuts are little gems of nature, a food rich in nutrients and full of gastronomic possibilities. They are a staple of my pantry, the perfect snack and a magical ingredient for many recipes. Although we can find them in many formats on the market, it is best to buy them raw and toast the nuts at home.

Firstly, because we should avoid fried nuts or those that have salt, sugars and other undesirable additives. So why not buy them already roasted? Except for occasional occasions, and if we have access to a trustworthy roaster, it is always worth spending time roasting almonds, hazelnuts or pistachios at home. The effort is minimal and the results always pay off.

Why toast our own nuts

My first personal reason for not purchasing commercially roasted nuts is a lack of cooking point control. I have rarely been convinced by the toasted formats; Normally it seems to me that they fall short in the roasting and sometimes pieces of time or temperature are strained.

I have a weakness for good roasting and it is a disappointment to chew a handful of almonds that are almost raw, without that tasty and almost addictive aromatic crunch. Most commercial brands come with a good background of dry leftovers taking up the bulk on the packaging, and it wouldn’t be the first time I’ve come across pieces of the shells.

Nuts lose organoleptic properties quickly from opening and much more from roasting; the fresher they are, the better. And another important reason is the price, since, as a general rule, the same brand will sell the factory- roasted product more expensively.

In addition, we can specifically control the raw material, betting on local and seasonal products, buying the right amount in bulk. It is difficult to find dried fruits in the supermarket with national origin – remember the importance of always reading the labeling thoroughly.

The definitive reason is that it is always much more satisfying to prepare our food at home. Recover that closer relationship with the ingredients to become aware of the effort in preparing them, and enjoy the process. It is relaxing to watch them roasting, releasing that delicious aroma that floods the kitchen and to taste the first freshly roasted almond while it is still slightly warm.

The freshly made artisan product has no point of comparison with trademarks. There is only the exception, as I said at the beginning, of traditional toasters, which unfortunately are increasingly difficult to find. And as an optional complement, we have the possibility of soaking them previously, if we are interested.

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