Page 397 - Pie Squared

the nutty aroma wafts through the kitchen, an indication that the
oils have warmed up.

IN A SKILLET
When the oven is cold, I lean on my cast iron skillet for this task
as the heat is so even and controlled. Use a dry skillet over
medium heat and keep moving the seeds or nuts around the

bottom of the skillet, flipping and turning them so every edge is
exposed to the heat and they do not singe. As with oven
toasting, pay attention to the way they smell. That toasty, nutty

aroma is unmistakable, usually after 3 to 5 minutes for seeds or
8 to 12 minutes for nuts.