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Two easy methods to show you how to toast walnuts, or any nuts, plus a recipe for a spicy and delicious Szechuan-style toasted walnuts.

Szechuan-Style Toasted Walnuts

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  • Author: Sharon Chen
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Snack, Gluten Free, Vegan
  • Method: Stovetop or Oven
  • Cuisine: Szechuan


Those spicy and delicious Szechuan-style toasted walnuts only take 10 minutes to make over the stovetop or in the oven.




To toast on the stove:

  1. Heat oil in a large heavy skillet over medium heat, 2-3 minutes.
  2. Add numbing peppers and chili flakes in the skillet. Stir until fragrant, about 1-2 minutes.
  3. Add walnuts, sprinkle with salt and sugar. Stir frequently to prevent walnuts from burning. Toast for 1-2 minutes or until the walnuts are golden brown. Transfer to a plate to let cool. Taste and add more salt if desired.

To toast in the oven:

  1. Heat oven to 350°F.
  2. Toss walnuts with oil and all spices together in a mixing bowl.
  3. Spread nuts in a single layer on a cookie sheet lined with parchment paper (for easy clean-up).
  4. Place in the oven and roast for 5-10 minutes until the nuts are golden brown. Stir or shake the pan during toasting in order to make them brown evenly.
  5. Remove from oven and let cool before enjoying.


  • If you don’t have homemade chili oil on hand, you may use a store-bought one or olive oil.
  • Want extra flavorful toasted walnuts? Feel free to double the dry spices. I did it, and the flavor wasn’t overwhelming. On the contrary, it’s actually to my liking.
  • To store the toasted walnuts, place them in an airtight container. They can be kept at room temperature for up to 3 months.


  • Serving Size: 1/4 Cup
  • Calories: 429
  • Sugar: 6.7g
  • Sodium: 374mg
  • Fat: 42.9g
  • Saturated Fat: 4.2g
  • Carbohydrates: 9.4g
  • Fiber: 4.5g
  • Protein: 9.4g
  • Cholesterol: 0mg
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