Toasting Nuts

I have read (and posted, for that matter!) many recipes that call for toasted nuts.  Pecans, pinenuts, walnuts, any nuts.  When I first started cooking, I would see "toasted ___nuts" in a recipe, and blatantly ignore it.  Why in the world would I take the time to toast nuts when I had perfectly good non-toasted nuts at the ready?  I couldn't be bothered.

Until I tried the nuts toasted.

Next time you're thinking about skipping the toasting step, I challenge you to try it.  First, try the nuts raw.  Try them again them once they're toasted.  And then let me know if you'll ever ignore the "toasted ___nuts" part of a recipe.

Toasted Nuts: Two Ways
Whichever method you choose, make sure the nuts are the same size so they cook evenly.  And when it comes to determining if the nuts are ready, use your nose and your tastebuds to make sure they're toasted.  

The Dry Skillet Technique
*Note: Use the dry skillet technique at your own risk.  It requires diligence.  I burned pecans three times in one night using this method. Not kidding.
Place nuts in a single layer in a skillet over medium-high heat.  Shaking incredibly frequently, toast for 5-7 minutes until nuts are fragrant and golden brown.

The Oven Technique
Preheat oven to 350 degrees.  Place nuts in a single layer on a rimmed baking sheet.  Roast for 8-12 minutes until nuts are fragrant and golden brown, shaking halfway through.