20. You neglect the nuts you’re toasting.
Result: Burned nuts, with a sharp, bitter flavor.
Toasting intensifies the flavor of nuts. But the nut is a mighty delicate thing―in an oven it can go from perfectly toasty to charred in seconds. This has happened to every one of our Test Kitchen cooks.
Arrange nuts in a single layer on a heavy baking sheet, and bake at 350° for as little as two minutes for flaked coconut to five or more minutes (for dense nuts like almonds); shake the pan or stir frequently so the nuts toast evenly―they tend to brown on the bottom more quickly. They’re done when they’ve darkened slightly (or turned golden brown for pale nuts like pine nuts or slivered almonds) and smell fragrant and toasty.