Toasting hulled sesame seeds enhances their nutty flavour and adds a delightful crunch. I always have a jar of homemade toasted sesame seeds ready to add to salads, stir-fries, and baked goods.
Servings8 tablespoons
Ingredients
- ½ cup raw sesame seeds*
Instructions
Oven Method: Ideal for large batches
- Preheat your oven to 350 °F.
- Spread the sesame seeds on a large baking sheet in a single layer.
- Place it on the middle rack of the oven. Bake until the sesame seeds are golden brown, removing the baking sheet every 3 minutes to stir. A cup of sesame seeds takes approximately 8-10 minutes to toast in a half-sheet pan.
- Remove the baking sheet from the oven, and transfer the roasted sesame seeds to a plate. Spread them out evenly and allow the roasted sesame seeds to cool to room temperature.
Stovetop Method: Ideal for small batches
- Heat a dry skillet or frying pan over medium heat.
- Add the sesame seeds to the pan and stir frequently using a wooden spoon. (Don't add more than ½ cup of seeds to the pan – use the oven method instead.)
- Cook for 3-5 minutes, until the sesame seeds have a golden brown colour.
- Transfer the toasted sesame seeds onto a plate and spread out to cool down.
Notes
- I use hulled white sesame seeds (regular sesame seeds), but black sesame seeds and unhulled sesame seeds also benefit from being roasted.
- The stovetop method is ideal for small batches of sesame seeds. To toast a cup (or more) of sesame seeds at a time, use the oven method. See which method is best for you.
- Don't stray far from the oven (or stove) when toasting sesame seeds. They turn from gorgeous and golden to burnt and bitter in an instant.
- Store toasted sesame seeds in an airtight container in a dark place for up to 3 months. You can also freeze them for up to a year.