Roasting walnuts - crispy nuts fresh from the pan

Roast walnuts in the oven

The first way to roast walnuts with little effort is to use the oven.

Preheat the oven to around 190 degrees.
Line a baking sheet with parchment paper.
Crack the walnuts and place them on the baking sheet. You can of course also use nuts that have already been shelled. The nuts should not lie on top of each other on the tray.
Roast the nuts for about 5 to 10 minutes.
Turn the nuts halfway through. If not all nuts are the same size, some of them may already be finished.
Sort out the finished nuts so that they don't burn and continue cooking the rest.
Take the nuts out of the oven and let them cool in a suitable bowl.

Roasting in the pan takes less time than the oven variant.

Heat a large pan on the stove.
Do not use oil, the oil in the nut itself will be enough for roasting.
Now put walnut pieces of the same size as possible in the pan. The ground should just be covered.
Turn the nuts over with a spatula during the roasting process. The nuts shouldn't burn.
Depending on the size of the pieces, roasting takes up to five minutes.
Immediately remove the nuts from the pan when they have reached the desired browning level. They would brown in the hot pan and possibly burn after all.
Let the walnuts cool enough before serving so that nobody can burn themselves.

The fastest roasting option is the microwave. Here you can get delicious roasted nuts in about two minutes.

Cut the peeled walnuts into equal pieces.
Place the nuts in a microwave-safe bowl, they shouldn't be on top of each other.
Let the nuts roast at full power for a minute.
Control the roast.
If there is no turntable, the bowl must now be turned.
Continue toasting at intervals of 20 seconds and always check the result. This will prevent the nuts from burning.
Take the walnuts out of the hot microwave shell and let them cool on a plate.