Why Toast Nuts Before Baking? Find out why you should never skip this step for your cookies, cakes and bread. There are two exceptions though.
Bakers often wonder: Do I really need to toast nuts if they’re going into a baked good? After all, they’ll be in the oven anyway—won’t they toast while baking?
The short answer? Yes, always toast your nuts.
If you don't believe me, listen to Duff Goldman,
Roasting nuts is an important step if you're making any of my nut focused recipes like Pecan Pie Bark, Classic Pecan Pie, or Pecan Mini Tarts or Sand Tarts.
Why Toasting Is Essential
Toasting nuts before adding them to your dough or batter enhances their flavor, aroma, and texture.
When you toast nuts, their natural oils are released, intensifying the flavor.
If you're putting nuts in a batch of cookie dough or say Congo Bars with walnuts, the oil from the toasted nuts will infiltrate the dough, making it even more delicious.
If you skip toasting and just toss raw walnuts, pecans, or almonds straight from the pantry or freezer into your cookie dough or cake batter, they won’t get a chance to fully develop that deep, toasty, flavor.
Instead, the nuts will just steam inside your baked goods, missing out on their full potential.
When Is It Ok to Skip Toasting Nuts
Homemade granola is one exception.
Because you're going to have your nuts directly exposed to the heat in the oven while baking your granola, it's okay to skip toasting them.
Making a graham cracker brittle in the oven is the other exception. Again because the nuts will be mostly exposed to the oven heat, although with a layer of sugar over them, you could skip the nut roasting for those recipes.
To be honest, I still usually toast them anyway. I love the smell of roasted nuts in the house.
Easiest Ways to Toast Nuts and How to Store Nuts and Where to find the best prices for nuts? are essential reading for new bakers and bakers on a budget.
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