Nuts are often lightly toasted before being used in baked goods, breading, salads, and sauces. Sometimes whole spices are toasted before being ground into a paste or used as a garnish. Toasting not only browns the food, it also brings out the flavor and makes it more crunchy and crunchy. To toast nuts in the oven, spread them in a single layer on a sheet pan so they cook evenly. Place them in an oven preheated to a moderate temperature of 325–350°F (162–176°C).
Watch them closely, checking for doneness at five-minute intervals. They should be slightly darker in color and the nuts should emit a delicate aroma. (The time needed will depend on the type of nut, its freshness, and its size.) To toast spices on the stovetop, spread them in an even layer in a dry sauté pan. Place the pan over low heat. Shake the pan in a circular motion to prevent the spices from burning. Watch them closely, as spices can develop bitter, burnt flavors and burn easily. A light color and fragrant aroma indicate spices that are toasted, not burnt.
