The oven is my favorite method because I honestly love to cook anything with this appliance. On the day it is turned on, I try to take advantage of various preparations, such as roasting vegetables, baking bread or gratin some pasta dish. And it seems to be the easiest option when toasting dried fruits, cereals, seeds or cooked vegetables.
- Preheat the oven to 170ºC, with heat up and down – although each oven is a world, each one can adjust the programs as appropriate.
- Prepare a tray or pan of the appropriate size, well cleaned and, optionally, covered with parchment or baking paper.
- If we want to give them a specific aromatic touch, combine with spices or herbs and a light pinch of salt in a bowl, stirring well.
- Spread all the pieces in a single layer on the tray.
- Put in the oven at medium height.
- Stir after about 4-5 minutes.
- Control the process as much as possible to check the exact point of roasting desired.
- Remove from the oven and quickly transfer to another cold surface, spreading them well so that they cool faster and do not continue cooking.
- Once completely cold, store in an airtight container in a cool, dry, odor-free place away from sunlight. Consume in a few days.
It is very important not to lose sight of the oven because they can go from “almost raw” to “charred” in a matter of a few minutes. As a rough guide:
- The smallest or tender fruits will take about 6-9 minutes (pistachios, walnuts).
- The largest and densest fruits may take up to 10-12 minutes.
Keep in mind that they will not always be very toasted on the outside, especially if they preserve the skin; that’s why it’s a good idea to take a piece and check the point inside, being careful not to burn yourself. The toasted aroma will already give us a clue: if it starts to smell burned, bad sign.
Another option is to toast them in a frying pan or griddle on the fire; you just have to make sure that they do not pile up too much, keep the temperature medium-low and stir constantly so that they cook evenly.