Q: I have heard that high heat destroys the healthy fats in nut oils; so, for example, it would not be a good idea to use walnut oil in a skillet. If I roast any kind of nuts in the oven, does that also harm the oils in them, or is there a temperature limit that is OK?

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Answer :Youre correct that some nut oils have a low smoke point, the temperature at which they begin to burn. Unrefined walnut oil, for example, has a smoke point of only 320 degrees Fahrenheit, although refined walnut oil can go to about 400 degrees. Almond oil, by contrast, has a smoke point of 430 degrees.

This does mean you need to be careful when toasting some nuts. Not only will high heat destroy the oils; the nuts themselves may simply burn. The Walnut Marketing Board recommends three toasting techniques, which should be safe for most nuts:

Oven: Bake on a cookie sheet at 350 degrees for about 8-10 minutes, checking frequently. (Note that the oven may be at 350 degrees, but the oils inside the nuts wont reach 320 degrees from room temperature in that cooking time.)

Microwave: Spread in a single layer in a microwave safe plate. Microwave on HIGH for 5-6 minutes, stirring every 2 minutes.

Stove top: Cook in a dry skillet on medium-high heat for 3-5 minutes, stirring frequently.

Maureen Ternus of the Walnut Marketing Board adds, Its best to toast walnuts as close to the time of use as possible. While toasting does not change their nutritional value, it does accelerate the timeline until they lose their freshness. After toasting I would recommend storing in the refrigerator in an airtight container for one to two weeks.

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