Here's how to do it step by step

A couple of very special cores

Pine nuts are something special in the aromatic world of edible kernels. It is not for nothing that they are packaged in small quantities and offered at comparatively high prices. The extraction of pine nuts is labor-intensive and requires a lot of manual work.

Their natural coloring is light yellow. It should stay that way until almost the end. Roasting browns the kernels and makes them more flavorful, but those flavors are fleeting. For this reason, pine nuts should only be roasted immediately before use.

The helpers for an optimal roasting result

At home, the pine nuts can be transformed into fragrant specimens with the help of two tools:

• with a pan
• with an oven

Since the roasting process does not take too long and mostly smaller quantities are roasted, the pan is more practical to use. Also because the kernels in it can be easily observed and turned.

Roast pine nuts in a pan

Roasting the pine nuts is very quick. So that the roasting process is stopped immediately after reaching the desired roasting intensity, you have to get out of the pan as quickly as possible. Prepare them on a flat plate beforehand.

1. Put the pine nuts in a large pan. The ground may be covered, but no kernels should be on top of each other. No oil is added!
2. Turn on the stove. Medium heat ensures the best result.
3. Turn the pine nuts over throughout the roasting process so that they are evenly browned. Otherwise the pine nuts will burn in places while other parts remain unroasted.
4. Immediately remove the kernels from the hot pan when they are golden yellow to light brown and have a pleasant smell.

Roasting in the oven

In the oven, pine nuts are heated evenly on all sides, so the risk of burns is lower than in the pan. However, it is not completely banned, so the progress of the roasting process must be carefully monitored.

1. Line a baking sheet with parchment paper.
2. Spread the pine nuts evenly on top.
3. Put the baking sheet in the oven on the middle rack.
4. Set the oven to 160 degrees Celsius and turn on the convection.
5. The roasting process takes about 10 to 15 minutes. Turn the seeds over several times during this time.
6. Take the finished pine nuts out of the oven and let them cool down.

Shelf life and use

Freshly roasted pine nuts should not be stored, but ideally used up promptly. They're a crispy topping for salads and welcome to pestos.

Roasted pine nuts go rancid quickly and should if not
otherwise, can only be stored for a short time in a cool, dark place in a tightly closed container.

Pine nuts are ideal for a healthy diet. They contain plenty of vitamins B1 and B2 as well as iron, magnesium, phosphorus and traces of zinc.

Conclusion for quick readers

• Roasting: Provides an intense nutty aroma
• When to: always roast immediately before use for optimum taste
• Pan: Without oil, over medium heat; until they are golden yellow to light brown and fragrant
• Important: turn constantly for an even result; then let cool down immediately
• Oven: On the middle rail; 160 degrees Celsius; Circulating air; about 10 to 15 minutes
• Important: turn occasionally; adjust the optimal degree of roasting; let cool outside
• Use: consume promptly; as a topping in salads or as an ingredient in pestos
• Ingredients: Kernels are healthy; Vitamins B1 and B2; Iron, magnesium, phosphorus and zinc
• Shelf life: pine nuts go rancid quickly; Avoid storage or keep it short
• Storage: in a cool, dark place; in tightly closed container