How to Roast Pine Nuts

Co-authored by Jessica Gibson

Last Updated: October 31, 2019 References

Pine nuts are a great way to add a buttery crunch to your favorite pasta or salads. If you don't want to pay even more for already toasted pine nuts, make them in your own kitchen. If you have shelled pine nuts, toast them gently in the oven or on the stove until they're a uniform brown color. You can also roast pine nuts that are still in their shells. Use the oven or microwave to heat them until the shells crack and you can easily remove the toasted nuts.

Method 1

Method 1 of 4:

Oven-Toasting Shelled Pine Nuts

1
Preheat the oven to 375 °F (191 °C) and spread the nuts on a sheet. Use a rimmed baking sheet so the pine nuts won't slide off. Spread as many pine nuts as you want to toast on the sheet and set them aside while the oven heats.^{[1]
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- Ensure that the pine nuts are in a single layer so they toast evenly.
2
Roast the pine nuts for 5 to 10 minutes. Put the baking sheet in the preheated oven and cook them until they smell fragrant. Stir the pine nuts after they've been in the oven for 5 minutes. This will help them roast evenly.^{[2]
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3
Remove the pine nuts once they're golden brown. Pay close attention to the color of the pine nuts and take them out of the oven as soon as they're brown and they smell nutty.^{[3]
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- Keep in mind that the pine nuts will continue to cook even after you take them out of the oven.
4
Cool the pine nuts on a cold baking sheet. To prevent the pine nuts from burning, transfer the toasted pine nuts to a clean, rimmed baking sheet that's cold. This will stop the pine nuts from overcooking.^{[4]
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Tip: Avoid pouring the pine nuts into a bowl to cool. Stacking the pine nuts will trap moisture and extend the cooling time.
5
Store the pine nuts in an airtight container for up to 1 week. Once the pine nuts are completely cool, put them into an airtight container. Then place them in the pantry out of direct sunlight. For the best flavor, use the pine nuts within 1 week.^{[5]
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- To store the pine nuts for longer, refrigerate or freeze the toasted nuts in an airtight container for up to 3 to 6 months.

Method 2

Method 2 of 4:

Toasting Shelled Pine Nuts on the Stove

1
Place the pine nuts in a dry skillet. Set the skillet on the stove and put as many shelled pine nuts as you want to toast into the skillet. Spread them so they're in a single layer. If you want to toast a lot of pine nuts, you may need to make them in batches.^{[6]
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- Toasting the pine nuts in a skillet is one of the fastest ways to toast a small number of pine nuts.
2
Turn the burner to medium-low and heat the pine nuts for 3 minutes. You'll need to stir them frequently so they don't burn. If you prefer, swirl the skillet carefully so the pine nuts slide around.^{[7]
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Did You Know? Toasting the pine nuts on the stove is convenient, but the nuts won't toast as evenly as if you toast them in the oven.
3
Remove the pine nuts once they're golden brown. Because the pine nuts will continue to cook even once you turn off the burner, transfer the golden brown pine nuts to a plate or baking sheet. This will allow them to cool quickly.^{[8]
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4
Store the pine nuts for up to 1 week in an airtight container. Put the cooled pine nuts into an airtight storage container and keep them at room temperature. Put them somewhere out of direct sunlight so they don't turn rancid.^{[9]
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- For longer storage, refrigerate or freeze the toasted pine nuts for up to 3 to 6 months in an airtight storage container.

Method 3

Method 3 of 4:

Oven-Roasting Unshelled Pine Nuts

1
Preheat the oven to 350 °F (177 °C) and rinse the unshelled pine nuts. Put as many unshelled pine nuts as you want to roast into a colander or fine mesh strainer. Rinse them with cold water and then discard any that are discolored or cracked.^{[10]
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- You can purchase unshelled pine nuts at local health food stores, grocery stores, or online.
2
Soak the pine nuts in a salt solution for 30 minutes to add flavor. If you'd like to make slightly salted pine nuts, similar to salted sunflower seeds, stir 1/4 cup (60 g) of sea salt into 2 cups (470 ml) of water until the salt dissolves. Stir the pine nuts into the bowl with the solution and let them soak while the oven preheats.^{[11]
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- If you don't want salty pine nuts, you can skip this step.
3
Line a sheet with parchment and arrange the pine nuts on it. Tear a sheet of parchment paper and lay it on a rimmed baking sheet. If you soaked the pine nuts, drain them. Then spread your pine nuts on the baking sheet so they're in a single layer.^{[12]
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- If you don't have parchment paper, you can roast the pine nuts directly on the baking sheet.
4
Roast the pine nuts for 10 to 20 minutes. Put the baking sheet in the oven and roast the pine nuts until they begin to pop. Stir the pine nuts after 10 minutes and leave them to cook for another 10 minutes if they haven't popped.^{[13]
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- If you soaked the pine nuts in a salt solution, it may take closer to 30 minutes of total roasting time before the pine nuts are done.
Did You Know? The time it takes to roast the pine nuts will depend on the size of the pine nuts and their moisture level.
5
Cool the pine nuts for 20 minutes. Turn off the oven and remove the pine nuts. Transfer the pine nuts to a cold baking sheet or lift up the sheet of parchment paper and set it on a wire rack. Leave the pine nuts to cool completely.^{[14]
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- Keep the pine nuts in a single layer as they cool.
6
Use a rolling pin to shell the pine nuts. Spread the cooled pine nuts onto a clean dish towel and fold the towel over so the pine nuts are covered. Press down on the pine nuts with a rolling pin. You should hear the shells cracking. Then fold back the towel and pick the toasted pine nuts out of the shells.^{[15]
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- Enjoy the toasted pine nuts right away or put them in an airtight container. Store them at room temperature for up to 1 week or refrigerate them for up to 6 months.

Method 4

Method 4 of 4:

Microwaving Unshelled Pine Nuts

1
Rinse the unshelled pine nuts and put them in a microwave safe bowl. Place as many unshelled pine nuts as you'd like to toast into a fine mesh strainer or colander. Run cold water over the pine nuts. Then transfer them to a microwave safe bowl.^{[16]
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- Throw away any pine nuts that are discolored, feel soft, or are cracked.
- Don't dry the pine nuts. The moisture will help the pine nuts steam as they cook in the microwave.
Tip: If you'd like salted pine nuts, sprinkle the unshelled pine nuts with sea salt according to your taste.
2
Microwave the pine nuts for 6 minutes. Put the bowl in the microwave and leave it uncovered. Heat the pine nuts for 4 minutes so they become hot and start to cook. Then carefully stir the pine nuts and microwave them for 2 minutes.^{[17]
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- Wear oven mitts when you handle the hot bowl.
3
Heat the pine nuts in 1-minute intervals. Continue to microwave the pine nuts until you smell a nutty, toasted aroma. Remove 1 of the pine nuts and crack open the shell to check the color of the pine nut. The pine nuts are done once they're slightly browned.^{[18]
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- If the pine nuts are still white or creamy colored, they need to heat longer in the microwave.
4
Remove the pine nuts and cool them on a plate or sheet. Wear oven mitts to take the hot bowl out of the microwave and spread the hot pine nuts on a plate. Arrange the pine nuts so they're in a single layer. This will help the pine nuts cool faster.^{[19]
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- If you leave the pine nuts in the bowl, they'll take longer to cool and they may become soft.
5
Crack the shells with a rolling pin. Lay a clean kitchen cloth on the counter and place the cooled pine nuts on it. Fold the towel over and press a rolling pin across the pine nuts. The shells will crack so you can easily pick out the pine nuts.^{[20]
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- Eat the toasted pine nuts or store them in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate the pine nuts for up to 6 months.

Community Q&A

Question

Can I eat pine nuts with shells still on?

Community Answer

No, you absolutely can not.
Question

For how long and at what temperature should I roast pine nuts in the cone?

Community Answer

I'm not sure you should roast them in the cone. If they are still in the cone, they are either immature or they are "blighted", meaning there is no kernel, and the wild birds, knowing this, have left them behind.