![\"Walnuts\"](\"https:\/\/truthful-food.com\/wp-content\/uploads\/2017\/10\/Walnuts-600.jpg\")
What do you need?<\/h3>\n\n\n\n- An oven.<\/li>
- A cookie sheet, ideally perforated for even toating.<\/li>
- Parchment paper.<\/li>
- An oven mitt.<\/li>
- A (wooden) spoon.<\/li>
- Chopping board (this is optional).<\/li>
- Chopping knife (this is optional).<\/li>
- Your nuts!<\/li><\/ul>\n\n\n\n
How to make Toasted Nuts?<\/h3>\n\n\n\n- Preheat your oven to 175\u00b0 degrees Celsius or 375 degrees Fahrenheit.<\/li>
- Cover your cookie sheet with parchment paper.<\/li>
- If your recipe requires chopped nuts, chop your nuts into pieces.<\/li>
- Spread out the nuts on your covered cookie sheet.<\/li>
- Important!<\/strong> Make sure you do not put too many nuts on your cookie sheet. The nuts should be spread out evenly, and overlap should be minimal.<\/li>
- Place the cookie sheet in the oven.<\/li>
- After 5 minutes, stir the nuts so they will get toasted evenly.<\/li>
- Leave the nuts in the oven till they are golden brown. This will probably take another 3 to 5 minutes.<\/li>
- Let your nuts cool down outside the oven.<\/li><\/ul>\n\n\n\n
How to store Toasted Nuts?<\/h3>\n\n\n\n
Store your nuts in an air-tight container and keep the container in a cool and dark place. When you store nuts in a warm place where they are exposed to light or moisture, they go rancid. This goes especially for cashews, peanuts, pecans and walnuts because they have many unsaturated lipids. When exposed to moisture, light and warm temperatures, lipid degradation starts to take place which results in the lipids falling apart into its metabolites like fatty acids. The formed metabolites taste and smell bad. They cause the characteristics associated with rancidity in nuts. To make sure you can enjoy your (toasted) nuts for as long as possible, store them in the refrigerator or freezer, in air-tight containers. Use containers made of thick plastic or glass (in the fridge) to ensure that smells or moisture does not have the chance to migrate over time.[1]<\/sup><\/a>Hui, Y. H. (2006). Handbook of food science, technology, and engineering<\/em>. Boca Raton: Taylor & Francis.<\/span><\/span>
How to make Toasted Nuts?<\/h3>\n\n\n\n- Preheat your oven to 175\u00b0 degrees Celsius or 375 degrees Fahrenheit.<\/li>
- Cover your cookie sheet with parchment paper.<\/li>
- If your recipe requires chopped nuts, chop your nuts into pieces.<\/li>
- Spread out the nuts on your covered cookie sheet.<\/li>
- Important!<\/strong> Make sure you do not put too many nuts on your cookie sheet. The nuts should be spread out evenly, and overlap should be minimal.<\/li>
- Place the cookie sheet in the oven.<\/li>
- After 5 minutes, stir the nuts so they will get toasted evenly.<\/li>
- Leave the nuts in the oven till they are golden brown. This will probably take another 3 to 5 minutes.<\/li>
- Let your nuts cool down outside the oven.<\/li><\/ul>\n\n\n\n
How to store Toasted Nuts?<\/h3>\n\n\n\n
Store your nuts in an air-tight container and keep the container in a cool and dark place. When you store nuts in a warm place where they are exposed to light or moisture, they go rancid. This goes especially for cashews, peanuts, pecans and walnuts because they have many unsaturated lipids. When exposed to moisture, light and warm temperatures, lipid degradation starts to take place which results in the lipids falling apart into its metabolites like fatty acids. The formed metabolites taste and smell bad. They cause the characteristics associated with rancidity in nuts. To make sure you can enjoy your (toasted) nuts for as long as possible, store them in the refrigerator or freezer, in air-tight containers. Use containers made of thick plastic or glass (in the fridge) to ensure that smells or moisture does not have the chance to migrate over time.[1]<\/sup><\/a>Hui, Y. H. (2006). Handbook of food science, technology, and engineering<\/em>. Boca Raton: Taylor & Francis.<\/span><\/span>
How to store Toasted Nuts?<\/h3>\n\n\n\n
Store your nuts in an air-tight container and keep the container in a cool and dark place. When you store nuts in a warm place where they are exposed to light or moisture, they go rancid. This goes especially for cashews, peanuts, pecans and walnuts because they have many unsaturated lipids. When exposed to moisture, light and warm temperatures, lipid degradation starts to take place which results in the lipids falling apart into its metabolites like fatty acids. The formed metabolites taste and smell bad. They cause the characteristics associated with rancidity in nuts. To make sure you can enjoy your (toasted) nuts for as long as possible, store them in the refrigerator or freezer, in air-tight containers. Use containers made of thick plastic or glass (in the fridge) to ensure that smells or moisture does not have the chance to migrate over time.[1]<\/sup><\/a>Hui, Y. H. (2006). Handbook of food science, technology, and engineering<\/em>. Boca Raton: Taylor & Francis.<\/span><\/span>