Preheat oven to 350 degrees (see note for macadamia nuts) and line a baking sheet with foil.
Spread nuts in a single even layer. Nuts can be roasted whole or chopped; chopped nuts will toast faster than whole nuts.
Stir nuts at least once during cooking to ensure even toasting. The times below are approximate and you should keep a close eye on them to prevent burning.
Some nuts will brown more than others. Pecans and walnuts don't tend to develop a ton of color, so pay more attention to smell in those cases.
Unless otherwise stated, when finished toasting, immediately remove to a bowl and place in the freezer to stop the cooking. Stir the nuts occasionally until they are cool. Do not freeze the nuts.
Remove from the freezer and bring to room temperature. Use immediately or store in an airtight container.
Times & Special Instructions:
Almonds: Sliced or Slivered: 5 to 8 minutes; Whole: 10 to 15 minutes.
Hazelnuts: 10 to 15 minutes. Remove to a clean dish towel and wrap to steam for 1 to 2 minutes. Rub the hazelnuts in the towel to remove the skins.
Peanuts (Raw): Coat in melted butter (1/4 cup butter to 1 pound peanuts.) Roast 20 to 30 minutes. Optional, when finished toasting, toss with 1/4 teaspoon salt.
Pecans: 8 to 12 minutes.
Pine Nuts: 5 to 10 minutes.
Pumpkin Seeds (Raw from Pumpkin): Thoroughly wash and dry. Lightly coat seeds in olive oil and toss with any desired seasonings (salt, garlic, paprika, etc.) Toast 12 to 15 minutes.
Sesame Seeds: 8 to 10 minutes.
Macadamia Nuts: Low and Slow (nut is roasted all the way through): 250 degrees for 2 hours. Quick (surface toasting): 350 degrees for 8 to 10 minutes.