The Secrets of Roasting Nuts and Seeds

Roasting or toasting nuts and seeds dramatically improves their flavor, and in some cases, their texture too. For instance, uncooked sesame seeds are practically tasteless compared to those that are toasted. Sunflower seeds that have been roasted become a crisp and delicious snack or topping. To dry-roast seeds and nuts, cook them in a heavy-bottomed pan, over low heat, or they can be spread over a baking tray, and cooked in an oven heated to 180 degrees C, or about 15cm away from a pre-heated grill, until they are golden brown. Remember that cooking carries on for a few minutes after the nuts and seeds have been removed from the oven. Allow the nuts and seeds to cool, then salt lightly if desired. Roasted nuts and s eeds will remain fresh for weeks if stored in an airtight container. Secret tip #144: Only cook a single layer of nuts and seeds at a time, to make sure that they cook evenly. Also, shake or turn them often, as overcooking or burning really spoils the flavor. Image: