How to roast pine nuts at home. How to dry walnuts

Ingredients:

• walnuts

Are walnuts roasted

How to roast walnuts in the oven step by step instructions with photos:

We will need:

• Pan
• wooden spoon

Ingredients:

• walnuts

Are walnuts roasted

Roasted walnuts are a great, tasty and nutritious treat. They can be used for further cooking or eaten just like that. They have a very rich taste and aroma. But not everyone knows how to fry walnuts.

It is better to buy nuts for frying in the shell. They will peel easily from the shell, but will have an excellent taste. The peeled kernels may be rancid.

There are several ways to roast walnuts. I suggest a method of frying nuts in the oven. In order for them to roast evenly in the oven, choose pieces of nuts of the same size - it is better that they be halves or quarters.

The second roasting method is suitable for substandard and broken nuts, as you constantly stir them during roasting and can control the whole process. So, we offer you an easy way to roast walnuts in the oven.

How to fry walnuts in a pan step by step instructions with photos:

Step 3

Reduce the heat to low and toast the nuts, stirring constantly, until lightly golden and with a delicious nutty flavor.

Roasted walnuts are fatter and richer in flavor than raw walnuts. Although roasted shelled nuts are preferred over roasted shelled nuts because the shells are difficult to remove, roasted shelled walnuts often retain a more natural nutty flavor.

Steps

Roasted nuts in the oven (peeled)

Preheat oven to 190°C. Prepare a baking sheet by lining it with aluminum foil or parchment paper. Non-stick spray will also work.

Take the walnuts out of the shell. Ideally, the shelled walnuts will be cut into halves or quarters. Whole walnuts will not roast evenly, while pieces smaller than quarters may over-roast and burn as a result. Spread the walnuts in a single layer to cook evenly.

Roast the walnuts until brown. At this temperature, walnuts only need to be roasted for 5-10 minutes, especially if they are small pieces. Check the walnuts after the first 5 minutes to make sure they haven't started to burn. You can even toss them with a heat-resistant spatula to ensure the nuts roast evenly.

Take out the walnuts and let them cool. As soon as the nuts smell of fried, it's time to get them - they are ready. Remove them from the oven and transfer to a heatproof bowl while they are still warm. Enjoy them warm or at room temperature, but wait until the nuts are cool and not hot to the touch.

Roasted nuts on the stove (peeled)

1. Heat up a large skillet. Place the skillet on the stove and heat it over medium heat. Use only dry heat, as there is enough fat and oil in the walnuts to fry them. Therefore, there is no need to use non-stick spray, vegetable oil or butter.

   Pour the walnuts into the skillet. Shelled walnuts will roast best when cut into halves or quarters, but since the roasting process is easier to control on the stovetop, you can use smaller pieces if desired. Try to keep the nuts in one layer so they toast evenly.

   Stir often. If you stir frequently, the nuts will roast for an equal amount of time, resulting in evenly toasted nuts with either no or very little burnt. You can take short breaks between stirring - most importantly, make sure that the nuts do not burn during this time.

   Cook until brown. The process will only take about 5 minutes, but if you have small pieces, they will cook even faster. After that, the walnuts will be dark brown in color and smell like roasted.

   Remove from fire. When the nuts are ready, immediately remove them from the pan. Otherwise, they will continue to fry on the hot metal. Transfer them to a heat-resistant bowl or dish and let them cool until they reach your desired serving temperature.

   Microwave roasted nuts (peeled)

   1. Place the nuts in a glass bowl made specifically for the microwave. A microwaveable dish works well, but you can use any other bowl that is labeled microwave safe. Just add enough walnuts to cover the bottom of the dish in one layer. To roast nuts better, use halves or quarters.

      Microwave on high power for 1 minute. Check the walnuts to make sure none are burned. Stir them around with a heat-resistant spatula to make sure each nut cooks evenly. If your microwave does not have a turntable, turn the dish 180 degrees before continuing to fry.

      Cook the walnuts for another minute on high power. Smell them to see if they're cooked. If the nuts are microwaved, they won't be brown, but they will still smell of roast.

      Microwave in 20 second intervals as needed. After the first 2 minutes of cooking, this is no longer necessary, but may be useful if the halves are particularly large.

      Let the walnuts cool slightly before serving. You don't want to burn yourself or any of your guests in the mouth.

   Preparation of nuts (in shell)

   Oven roasted nuts (in shell)

   Preheat oven to 180°C. Prepare a baking sheet by lining it with non-stick aluminum foil or parchment paper.

   Arrange the walnuts on a baking sheet in a single layer. In order for the walnuts to roast evenly, you should arrange them in a single layer, not in a bunch. It will be better if the nuts do not touch a friend, but in this case they will still roast well. For best results, arrange the nuts so that the "x" mark on the shell is on top. The sign must not be upright and must not be covered by a baking sheet or other nuts.

   Roast the walnuts for 10 minutes. The nuts should continue to be roasted until they are fragrant and darker in color. The shell must also be slightly turned over to the “x” mark. You may have to cook the nuts for up to 15 minutes, but they tend to roast a little faster in the shell - often 10 minutes is enough.

   Stir nuts halfway through cooking. This is not necessary, but it will cook them evenly and cook thoroughly. Use a spatula as the nuts and baking sheet will be too hot to touch with your hand. Make sure the "x" mark on each shell is still visible and uncovered.

   Roasted nuts on the stove (in shell)

   Heat a large, dry skillet. The pan should be heated over medium heat. Let it warm up for about five minutes to make sure it warms up thoroughly. Do not use vegetable oil or non-stick spray, as the nuts themselves contain enough oil to cook through. However, it would be nice to use a non-stick pan.

   Put the walnuts into the skillet. Arrange the nuts in a single layer - we do not recommend frying a large batch that forms a multi-layered pile. It's generally a good idea to start cooking the nuts in a position where the "x" is facing up on as many nuts as possible, but this isn't that important as the walnuts don't stay in the same position for long.

   Stir nuts often. After the first minute or two, start stirring the nuts. You can take 30 seconds or so between stirring, but for the most part, the nuts should be stirred continuously to ensure even and thorough toasting. Use a heat resistant spatula.

Any part of it is rich in useful substances for human health.

Its leaves, bark, fruit peel, nut shells - everything is used for the preparation of healing and vitamin remedies.

Walnut kernels have extraordinary nutritional value and a high content of potassium, magnesium, necessary elements to improve cardiac activity and the brain. Their use in food is recommended for the restoration of the body after operations, severe injuries and various diseases.

Interest in growing this crop is growing among summer residents and gardeners. The cultivation area is also expanding due to the emergence of new high-yielding varieties with frost-resistant characteristics. But growing nuts is a simple matter, it is much more difficult to maintain a crop for a long time. And today Dachny will tell you about how to dry walnuts correctly and in different ways.

Harvesting of walnuts lasts from September to October.

Early-ripening varieties of walnuts begin to ripen already at the end of August, mid-ripening varieties in September, and the maturation of late varieties falls on October. At this time, the dense green peel (pericarp) begins to turn yellow, loosen and crack.

Harvesting is started when most of the nuts have cracked the pericarp and some of them begin to fall to the ground.

Harvesting takes some time. The reason is the earlier ripening of fruits on the lower tiers of the tree.

Only fully ripened nuts have the highest content of a complex of vitamins and nutrients. The moisture content during this period is minimal, which speeds up the drying of the fruit.

Drying walnuts

Raw, freshly harvested fruits contain up to 40% moisture. Without pre-drying, storage is impossible - mold may form. The kernels will become bitter and unusable.

The collected nuts must be cleaned of the pericarp and dried well. Summer residents and gardeners dry nuts in different ways.

The simplest and most effective - in a natural way

In the open air, on terraces, attics, in summer kitchens, in specially adapted rooms, they are laid out in a thin layer and waiting for the result.

The most impatient ones use accelerated drying methods (ovens, heat guns, fans).

Drying naturally

Dried walnuts in the open air under the sun. This is the best option for the southern regions, where dry warm weather is at this time.

For drying, choose an open ventilated area. They spread a tarpaulin, plastic wrap or other material and unload the nuts from the container, evenly distributing them over the entire surface.

To improve the quality of drying, daily stirring is necessary. The process takes about a week.

After this time, the fruits change color to light brown, and the kernels become brittle and taste good. The harvest is completely dried and ready for further processing or storage.

In places where autumn can be cool and precipitation is expected, drying is carried out, periodically airing the rooms. Nuts are placed on racks, mesh shields or on the floor.

In this way, the humidity is reduced to a level of 12-14%. The product is ready for processing, but not stored for a long time. It is required to dry it near heat sources (heating radiators, stoves).

Fast Tracks
Using the oven

Those who do not have time to wait for the fruits to shrink naturally can use the oven. This is the case if the yield is small. Otherwise, the process will be too time-consuming and energy-intensive. How to dry walnuts in the oven?

Before drying, the nuts are sorted, removing all damaged ones. Lay out on baking sheets and place in the oven.

Drying is carried out in two stages. First, moisture is removed at a temperature of 40˚C for 2-3 hours, and then for another half an hour at a temperature of 70˚C. If you immediately start with a high temperature, then the kernels in the shell will simply boil.

Readiness is checked by splitting the nut after drying. If the core is plastic and does not break, then the process needs to be extended.

With a heat gun

For drying a good stable crop, a special room is equipped with lattice or mesh racks and a heat gun is used. The device is periodically turned on, maintaining the temperature at about 40-45˚С.

The fruits located on lattices evenly and quickly dry up. After 3-4 days of exposure, the nuts can be tested for doneness by splitting 1-2 nuts. If the kernel is fragile and the membranes are thin, drying is complete.

The product's readiness time can be slightly reduced if, after two days, the temperature is raised to 60-65 ° C and dried for another day.

Drying in the microwave

A very modest crop can also be dried in the microwave. Before placing the nuts in the oven, a small hole is made at the base of each nut with a knife or other sharp object.

Then they are laid out on the oven tray, placing them at a short distance from each other, making sure that the incision is on top. Drying is carried out at full power in several steps, every minute. The nuts roast well.

How to dry without shell

If it is planned to leave the nut kernels without shells for storage, then they must first be dried to remove excess moisture.

The kernels, peeled from the shell, are dried in the air or in the oven. Only pre-dried nuts will do.

The kernel must dry first in the shell. If you take it out of a raw nut, then after drying, only a withered shell will remain.

Dry nuts are cracked and the kernels are carefully removed. Then they are laid out on baking sheets and left to dry in the air or placed in the oven. This procedure takes approximately two days. In the oven, half an hour at a temperature of 35-40 ° C will be enough.

Dry nuts prepared in one of these ways can be stored until the next harvest at a temperature of + 10˚C. They can be placed in cardboard boxes, bags and other containers and kept in a dry place.

Don't know how to roast walnuts? This article will help you. We will tell and show how to do it correctly using a frying pan.

Walnuts are very often used in cooking.

They enrich any dish with their bright aroma, vitamins and essential elements.

They can be used to create cutlets, salads, sauces, confectionery and a variety of desserts.

You can also use walnut kernels as a light and satisfying snack.

Thanks to their nutritional properties, you can saturate your body with the necessary substances, as well as get the necessary boost of energy.

Most often, fried nut kernels are used in cooking. There are several methods for making hearty nuts.

This article describes the recipe for frying walnut kernels in a pan. For frying, it is desirable to use nuts in the shell.

Such a product is of better quality, does not have an unpleasant odor and has a richer taste.

Kernels should not be cooked ahead of time. Roasting walnuts does not take more than 15 minutes, so you can start cooking them at any time. The most delicious nuts are obtained immediately after production.

Ingredients

• walnuts - in the required amount.

COOKING SEQUENCE

We extract high-quality kernels from a thick-walled peel by any method and put the pieces of nuts in a saucepan with a thick bottom. The pan must be hot. This will save time for the manufacture of the product.

We fry the kernels at a low temperature, constantly stirring the mass (using a silicone or bamboo spatula).

After the grains acquire a creamy hue and begin to exude a pleasant and characteristic nutty aroma, remove the stewpan from the stove.

We easily separate the kernels from the thin husk.

A product such as walnut is very popular. It has become everyone's favorite delicacy due to its many useful properties, pleasant taste. Knowing how to roast walnuts, you can cook a product with a pronounced aroma and a special taste. There are several ways to prepare this product. It can be fried in a pan, in the microwave, in the oven, with or without shells.

Cooking methods without shells

In the process of demonstrating how to roast walnuts, the main product remains quite tasty with all its useful properties preserved. For frying you need:

1. Preheat oven to 190 degrees.
2. Cover a baking sheet with foil or parchment. If there is a non-stick spray, then you can not use foil, parchment. Separate the shell from the nuts, divide the kernels into 2-4 parts. Whole kernels will be difficult to fry evenly.
3. Spread the product on a baking sheet in one even layer.
4. Cook nuts until brown. The process will take approximately 10 minutes.
5. Readiness can be recognized by the characteristic smell.
6. Remove the nuts from the oven, wait until they cool, you can start eating.

Even a novice cook knows how to roast walnuts in a pan, because the process does not require any specific manipulations, ingredients, or culinary skills. We just remind you:

1. Turn on medium heat on the stove. Heat up the pan.
2. Since the product contains a sufficient amount of fat, it is not necessary to use oil.
3. The product should be divided into several parts, pour into a heated pan.
4. To prevent the nuts from starting to burn, you will need to stir them constantly.
5. The frying time takes approximately 5 minutes until the product is brown.
6. After cooking, remove the nuts from the stove and pour them into a dry dish to prevent them from burning in a still hot pan.

Cooking in the microwave

The easiest cooking method is to use the microwave. Walnuts in the microwave cook quickly, with even roasting. The main thing is not to overexpose them in the oven for too long and follow the instructions:

1. Pour the purified product into a glass dish. For cooking, any container marked safe for use in the microwave is suitable.
2. The nuts should cover the entire bottom of the plate for even toasting.
3. Set the maximum power of the oven, and the duration of the procedure for 1 minute.
4. After a minute, you need to check the degree of roasting. If required, repeat the procedure.
5. A feature of cooking in the microwave is that the nuts will not acquire a brown tint, but only a pleasant aroma.

Roasting nuts in the oven

Cooking unshelled nuts in the oven:

1. Pre-turn on the oven, preheat to 200 degrees.
2. Place parchment paper on a baking sheet.
3. Spread the nuts in one even layer on the frying pan.
4. Place the baking sheet in the oven for 10 minutes.
5. After 10 minutes, stir.
6. Fry for another 10-15 minutes, until a characteristic smell appears.
7. It is necessary to mix the product so that the degree of frying is uniform.
8. Pour nuts into a bowl and let cool.

If you know how to fry walnuts correctly, you can cook a delicious dish that has a long shelf life and will appeal to all household members.