Tool

• Baking sheet or skillet

Ingredients

• 1 cup walnuts (or any amount)

Direction

Oven Method:

1. Preheat oven to 350°F. Line a baking sheet with parchment.

2. Spread walnuts in a single layer.

3. Bake 10–15 minutes, stirring every few minutes, until fragrant and lightly browned.

4. Let cool completely. Use or store in an airtight container.

Stovetop Method:

1. Place walnuts in a large dry skillet.

2. Cook over medium heat, stirring frequently, until browned and fragrant, 8–12 minutes.

3. Remove and cool completely. Store airtight.

Notes

• Size matters: Use all halves, all pieces, or all chopped so they toast evenly. Smaller pieces toast faster.

• Use your senses: Walnuts darken slightly and smell intensely nutty when ready.

• Cool fully before storing: Warm nuts create condensation and turn stale quickly.

• Storage:

  • Room temp: up to 1 week in a cool, dark place

  • Fridge or freezer: 2–3 months

Nutrition

Calories: 191 • Carbs: 4g • Protein: 4g • Fat: 19g • Saturated Fat: 2g • Polyunsaturated Fat: 14g • Monounsaturated Fat: 3g • Sodium: 1mg • Potassium: 129mg • Fiber: 2g • Sugar: 1g • Vitamin A: 6IU • Vitamin C: 0.4mg • Calcium: 29mg • Iron: 1mg