Kitchen Shortcut: How to Toast Nuts in the Microwave

Did you know that you can toast nuts in the microwave? Neither did we! Harold McGee mentions it in passing in the section about cooking with nuts in On Food and Cooking, and we thought we'd put it to the test:

We took a half cup of frozen walnut pieces and spread them in a single layer on a microwave-safe plate. Then we put them in the microwave and cooked them for one minute intervals at full power, mixing them between each interval to make sure they were cooking evenly.

At the two minute mark, we could hear sizzling and smell a nutty aroma, but they still tasted raw. At four minutes, they were starting to taste pretty good but still looked raw, so we decided to take them a little further. By eight minutes, they were definitely done and had a crisp bite, toasted flavor, and mouth-watering aroma. We didn't think they took on as much color or have the same depth of flavor as we usually get in the oven, but these were the only negatives.

We did a little more internet research and discovered that our method of toasting nuts in one minute intervals is fairly standard. The time it takes for the nuts to cook will vary depending on the type of nut, the size of the nut, and whether your nuts were frozen or at room temperature.

We think microwave-toasting is ideal for small amounts of nuts, like those going on our morning oatmeal or into a quick batch of muffins. We like that we don't have to heat up the whole oven for just a few minutes of toasting, and also that we don't need to worry about ending up with charcoal if we forget the nuts are in the oven. But for extra special desserts where flavor and presentation are really important, we'll stick to oven-roasting.

Have you ever tried toasting nuts in the microwave? What do you think?

(Image: Emma Christensen)

Comments (7)

I usually do it in a dry skillet on top of the stove. Takes about 5-10 minutes, and they get nice and brown (unless I forget them and they turn black).

Sounds like a technique worth trying out. Right now, I use the toast function on my toaster oven, adjusting the "darkness" depending on nut size and quantity.

I've done microwave and I've done the dry-skillet method. If I'm going to be in the kitchen working, the dry skillet wins. It doesn't really take any longer, and I think the results are better. Also, I get irritated opening and closing the door and testing the nuts if I'm actually IN the kitchen--my nose and eyes can keep track of a skilletful of walnuts while my hands do something else. BUT, if I'm running around the apartment trying to do four things at once, the micro method is the BEST. Just hit the button, go do your thing, whenever I get back I hit the button again. No ruining the nuts on the stove or in the oven.

I use the skillet method, too. I never use the oven unless it's already on for something else--it's so energy intensive and takes a long time to heat up.

You just blew my mind. Taking the time to toast nuts is a common annoyance for me.

ABreadADay.com

I just 'roasted' about 12 almonds in a little ceramic bowl, one minute then another minute and they're super delicious and crisp!

Another thing I did the other day was dry my socks in the the microwave.. I was in a big rush to get out the door!

Some packages of flaked coconut provide instructions to toast in the microwave as well as in the oven or a skillet and it works a treat.

But I never thought to extend the technique to other nuts at all. Maybe because coconut flakes and walnuts seem less similar than say, walnuts and almonds

It's a logical cognitive leap (more like a hop), it just never occurred to me. Thanks!