Toasted Walnuts: Master the 10-Minute Oven Crisp

Instructions:

1. Preheat the Oven: Set oven temperature to 175°C (350°F). Line a rimmed baking sheet with parchment paper.
2. Combine Ingredients: In a small mixing bowl, toss the raw walnuts with the optional olive oil/butter and sea salt until lightly coated. (If skipping the oil, simply place the walnuts directly onto the lined tray.)
3. Spread Evenly: Arrange the walnuts on the prepared baking sheet in a single layer. Overcrowding will result in steaming rather than toasting.
4. Initial Bake: Place the tray on the middle rack of the preheated oven. Bake for 4 minutes.
5. Stir and Rotate: After 4 minutes, remove the tray and give the walnuts a thorough stir using a spatula or by gently shaking the pan. This ensures all surfaces toast evenly.
6. Complete the Toast: Return the tray to the oven and continue baking for another 4 to 6 minutes. The walnuts are ready when they are lightly golden brown, and the kitchen is filled with a rich, nutty, buttery aroma. Trust your nose.
7. Immediate Transfer: Once toasted, immediately scrape the walnuts onto a separate, unlined cool surface (a plate, cutting board, or clean counter). Leaving them on the hot tray will cause 'carry-over cooking.'
8. Cool Completely: Allow the Perfectly Toasted Walnuts to cool fully—this is essential for maximum crunch—for about 10 minutes.
9. Store: Store the cooled nuts in an airtight container at room temperature for up to 2 weeks, or freeze them for long-term use (up to 6 months).