Roasted nuts

Life has got in the way of much cooking or blogging of late, but I have plans to remedy that situation once the current exam period is over at school. I have lots of ideas for things which I never seem to have time to make, but I hope to share some of them with you in the next few weeks.

I used equal weights of blanched almonds, raw cashews and hazelnuts. The same method can be used for just about any nut or large seed, but the roasting time will vary significantly so I recommend doing a little research first. Also, my oven is hopeless at cooking things that need to be really dry, so I used the fan – you may not need it.

The nuts came out perfectly salted and nicely crunchy.



300g nuts
600ml water
3/4 cup sea salt


Preheat oven to 150ºC, fan forced if needed.

Put the water and the salt into a medium saucepan. Heat while stirring until the salt dissolves.

Put the nuts into the brine and stir well.

Bring the mixture to a simmer and reduce the heat to low. Let it simmer for about three minutes.

Remove the nuts to a cookie sheet with a slotted spoon.

Spread the brined nuts around the cookie sheet in a single layer.

Put the cookie sheet into the preheated oven for 10 minutes.

Stir the nuts, then return them to the oven and let them continue to roast for about another 10 minutes.

When the nuts are dry with a lightly powdery salty coating, there is no surface moisture and they are starting to brown, remove them from the oven and spread them evenly on a paper-towel-lined cooling rack.

Let the nuts cool and dry for at least an hour, then put them into a ziploc bag or airtight container.


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13 Responses to Roasted nuts

  1. I’m so glad that the brined mixed nuts worked out so well for you. They do look perfect to me, well done on this challenge. Cheers from Audax in Sydney.

  2. andy says:

    I was surprised when I saw nuts as one of the brining options on the challenge, but they look great! I might have to try that.

    • pizzarossa says:

      They’re so easy, but so good, Andy! Definitely worth doing, as well as being much healthier than the ones in the supermarket full of additives. I have plans to try lots of herb and spice variations, too 🙂

  3. Brining nuts — what an interesting idea! I’ll have to give it a try. They look yummy!

  4. SeattleDee says:

    I love roasted pecans and walnuts but never thought to brine them. You’ve inspired me with your post.

  5. Shelley C says:

    I never knew you could brine nuts, and yours make me really want to try it – great job!

  6. makeycakey says:

    These look really fantastic! Will have to give them a shot some time.

  7. Dishwasher Required says:

    Older post, I know, but I wanted to let you know that these were great! I did a small test batch to start and found that the ratio of salt to water to nuts in the recipe made for nuts that were too salty for my taste. I cut the amount of salt in half for the second batch and they were just right. I used a combination of walnuts, pecans, cashews, and brazil nuts. I’m not a big fan of almonds and it’s just about impossible to find a ready-to-eat nut mix without almonds. I bought a little of each kind of nut I wanted from the bulk bin at my co-op. I’ll never go back to pre-roasted again! I’m excited about trying various spice combos too. Hot curried nuts, here I come!

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