to order authentic Piñon nuts from New Mexico now
How to Roast Pinon & Pine nuts in a Conventional Oven
Mexico Pinon Nut Company offers delicious fresh in shell and
roasted Pinon pine nuts online here. We
would like to share some roasting tips with you
to wash the Pinon nuts (pine nuts) before you cook them. Put
them in a spaghetti colander and wash them off. Add salt if
you like, there is no such thing as too much as it falls off
easily.. (Remember early season fresh pinon nuts takes longer
to roast because they have moisture in them, and only trust
taste testing because if you only look at the clock - they
are going to burn...)
your oven to 325.
the wet salted or unsalted pinon nuts out one layer deep on
a baking pan, and put them in the oven.
taste testing after 10 minutes. Some ovens can finish in 10
on the top rack and some take up to 20 minutes. The aroma
will tell you when to taste test as this is the only way know.
While taste testing watch to see that the color of the pinon
kernel meat inside the shell will change from white to translucent.
After this translucent phase, the kernel meat's color will
change back to off white (almost like it was never roasted)
then it will continue to change to a light creamy butterscotch.
KEEP TASTE - TESTING.
off the oven... they are almost ready. Taste test one or two
pinon nuts every minute. Keep watching the color change of
the kernel meat inside the shell. Be prepared to take them
out immediately... when they hit that light creamy butterscotch
color - they are done.... Cool them off so they don't burn...
when they are cooling off you do not put them in a bowl -
because only the top nuts will cool off and the rest will
burn. Transfer them to another baking pan to stop the heat
transfer if you need too. Consider setting them outside
to cool in the breeze if you need to.
will develop into a full manila envelope color while cooing
off - mm mm you did it! Remember the smell coming from the
oven as they were almost ready... this is the smell you will
watch out for net time....the aroma tells me everything...
get the hang of it you might take them out before they hit
the creamy butterscotch but keep them on the hot baking pan
and let them finish roasting on the stovetop out of the oven.
Just remember to taste test and they wont burn... otherwise
time and temperature required will depend on how much moisture
is still in the nuts (more moisture when fresh picked, and
the altitude you are cooking in. In the high desert, it takes
us longer to cook everything. Fresh early season nuts: The
earlier in the season you buy, the more moisture. The more
moisture, the longer the pine nuts take to roast.
After washing and salting one pound pinon or pine nuts in
a spaghetti colander (salt always optional) place the Pinon
nuts in a microwave safe bowl. Cook 4-5 minutes. Stir them
to keep the roast even. The nuts will begin to get translucent,
first. Then put them back in for 2 minutes, take out and stir.
Taste test. The nuts will continue cooking after you remove
them from the microwave from the inside out. Keep putting
them in for a minute each time and stir every so often...
(If the nuts have not started to turn creamy - put them back
in the microwave for one minute at a time.
always put them back in a little bit more if you are not satisfied...
but you can't do anything if you have already burned the piñon
nuts). Times vary because of differing microwave strengths.The
main rule is "when the aroma starts, begin to taste and
color test" When the sample changes from white and begins
to become translucent,your 2/3ds there, cook for one minute
more at a time till done... . After they are finished lay
them on a baking sheet to cool off quickly, as if you leave
them in the bowl the bottom ones will burn as they are still
clean, roast and salt in a process that we have perfected.
We package and ship them and ship directly to you.
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