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When a recipe calls for toasted nuts or seeds, make an extra batch and toss a handful into your next salad, vegetable dish or dessert.
Best for larger nuts like almonds and walnuts
Preheat oven to 350F. Spread nuts on a dry, ungreased baking sheet. Place in oven and cook, stirring occasionally, until lightly browned and fragrant.
Estimated cooking times: Seven to eight minutes for pecans and walnuts, slightly longer for almonds and filberts.
Best for seeds, chopped nuts, and smaller nuts like pignolas
Place nuts or seeds in a dry, ungreased nonstick skillet over medium-high heat. Cook, stirring frequently, until golden and fragrant.
Watch carefully — they will brown quickly.