Microwave Toasted Nuts
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Quick method to toast shelled nuts using a microwave. Spread nuts evenly on a microwave-safe plate. Cook at high power. Stir nuts every 70 seconds. Total time varies between 2½ and 4 minutes depending on nut type and microwave wattage. Salt and smoked paprika added for flavor. Pecans replaced walnuts. Cashews swapped with hazelnuts. Final nuts have a slightly smoky kick.
Prep:
05 min
Cook:
03 min
Total:
08 min
Servings:
2 servings
#microwave
#nuts
#snack
#toasted
#pecans
#hazelnuts
#spices
Nuts, raw and bland. Microwave to transform them. Pecans and hazelnuts chosen. Slice salt and smoked paprika thrown in. Easy. Fast no oil. Timing critical. Too little, meh. Too much, bitter. Stirring mandatory. Uneven heat is enemy. Microwave strength differs. Short bursts with toss. Returns to heat for even browning. Three rounds just right. Halfway up to four minutes. Watch closely. Cool to crisp up. Simple snack or salad topper. Trying new spices? Go for cumin or chili powder. Change nuts as you like, almonds, brazil nuts also fit. Fun little twist, smoky spice punch. No oven needed. Just plate and zap. Crunch is life.
Ingredients
- 120 grams shelled pecans
- 100 grams shelled hazelnuts
- 1 teaspoon fine sea salt
- 1/2 teaspoon smoked paprika
About the ingredients
Pecans bring buttery flavor, swap walnuts for different texture. Hazelnuts add earthy tones replacing cashews’ creaminess. Both nuts shelled and raw here. No oil or roasting in pan required. Salt balances taste, smoked paprika adds subtle heat and smokiness. Ensure nuts are fresh to avoid rancid flavors after heating. Salt quantity adjustable to taste. Smoked paprika optional but recommended for a twist. This method frees you from stove or oven, method works best with medium to high wattage microwaves. For lower power, add extra 30 seconds total and stir more frequently. Equipment: a flat microwave-safe plate helps spread nuts evenly for uniform cooking.
Method
- Spread pecans and hazelnuts evenly in a single layer on a microwave-safe plate.
- Microwave at high power for 1 minute 10 seconds.
- Remove and stir nuts to ensure even heat distribution.
- Continue heating at high power for additional 1 minute 10 seconds.
- Stir again, add salt and smoked paprika, toss well to coat.
- Return to microwave for a final 30-50 seconds depending on nut type and microwave strength.
- Cool completely before serving.
Cooking tips
Step one: spread nuts in single layer. Crowding leads to uneven roasting. Use flat plate for best results. Step two: microwave 70 seconds. Remove, stir, inspect. Nuts heat unevenly in microwave. Stirring redistributes heat; must do twice minimum. Step three: second 70 seconds cook. Same routine: stir, toss nuts thoroughly. Add salt and smoked paprika after second stir. Toss to coat whole batch. Step four: final short burst, 30 to 50 seconds depending on microwave power and nut type. Watch for smell, swelling or color change—signs of ready toast. Cool on plate to crisp and harden exterior. Avoid burning by not skipping stirring. Let cool fully if storing to preserve crunch. Repeat if batch small or desired color not reached after total time.
Chef's notes
- 💡 Spread nuts thin. Crowding leads to uneven heating. Use flat plate only. Single layer - helps brown, avoid soggy spots. Stir at least twice. Don’t skip. Uneven heat common in microwaves. Stirring redistributes energy, avoids burnt outsides and raw centers.
- 💡 Watch time carefully. 70 seconds bursts twice then short final 30-50 seconds. Timing varies by nut type and power. Stronger microwaves roast faster. Weaker need extra time, add 30 seconds total, stir more often. Keep nose close. Smell and color changes better than timers alone.
- 💡 Salt added after second stir not before. Salt can draw moisture if mixed early, causing less crispness. Smoked paprika optional but recommended. Adds smoky heat without real smoke. Toss nuts vigorously after seasoning to coat all evenly. No oil needed here. Dry roasting style.
- 💡 Cool nuts fully before eating or storing. Cooling lets exterior harden, snap forms. Hot nuts are soft inside. Cooling stops cooking process to keep crunch. Storing warm causes condensation and sogginess. Use airtight container after cool. No fridge needed, room temp fine.
- 💡 Switch nuts anytime. Pecans replace walnuts - buttery feel. Hazelnuts in for cashews - earthier, different crunch. Keep shelled and raw for best control. No oil or pan roasting needed. Try cumin or chili powder instead of paprika. Flavor shifts dramatically, spice plays a big role.
Common questions
How long to microwave?
Depends on power mostly. Usually 70 seconds, stir, repeat twice. Final 30-50 seconds. Watch colors. Smell test works better sometimes. Adjust timing by nut type and wattage. Lower power add more time, stir more.
Can I use other nuts?
Yes, almonds, brazil nuts, walnuts work. Shelled and raw best. Timing changes slightly, denser nuts need longer. Stirring stays mandatory to avoid burnt spots. Change spices too, cumin or chili powder swap well.
Why stir so much?
Microwaves heat unevenly. Hot spots form quick. Stirring moves nuts, evens heat. Prevents burnt outsides, raw insides. Also spreads seasoning better when added. Without stirring, some nuts get bitter, others bland.
How to store leftovers?
Cool first, then use airtight container. Room temp fine. Fridge not necessary but okay. Avoid moisture, nuts go stale fast if humid. Reheat gently before serving if lose crunch. Small portions better for freshness.
