I finally tried toasting my own spices and burnt half of them

Last night I decided to toast cumin and coriander seeds for a curry, like every recipe video shows. Put them in a dry pan on medium, walked away to chop onions for maybe 2 minutes. Came back and half were black, smelled like a campfire. The other half tasted amazing though, so much deeper than the jar stuff. Learned I need to shake the pan constantly and pull it off the heat way earlier, like 45 seconds max. Does anyone actually do this every time or is it a special occasion thing? I feel like it adds 10 minutes to prep but the flavor was real. How do you keep from burning them without hovering like a hawk?

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caleb_stone11d ago

Did you try tossing them like popcorn, or was it all just panic shaking?