A simple guide on how to toast pine nuts in the oven, toaster oven, or in a dry skillet on the stove. Toasted until golden and fragrant, I love adding pine nuts to pasta, including traditional and arugula pesto, and tossing them onto leafy salads and cooked grains for added texture and flavor.While the dry skillet method is faster, the oven method is my preferred method as it requires less of a watchful eye and leads to more evenly toasted nuts. See the note section below for more tips.
Bake for 5 to 8 minutes, tossing halfway through, or until the pine nuts are very fragrant and golden in color. Immediately transfer the toasted pine nuts to a heatproof bowl or plate. Let cool completely before using.
Dry Skillet (Stovetop) Method:
Place the raw pine nuts in a dry skillet and set over medium heat. Stir frequently, adjusting the heat as needed, until the pine nuts are very fragrant and golden in color, about 4 to 5 minutes.
Immediately transfer the toasted pine nuts to a heatproof bowl or plate. Let cool completely before using.
Tips for Success:
If toasting larger quantities (more than ¼ or ½ cup) of nuts, I recommend the oven method over the dry skillet method.
I always recommend buying raw pine nuts (and most other nuts) for most cooking and baking applications. Store in the refrigerator or freezer to maximize shelf life.