Many varieties of nuts have a more intense flavor when you oven-roast them. Nuts that you can roast include chestnuts, peanuts, walnuts, filberts (hazelnuts), almonds, pecans, macadamias and pine nuts. Roasting directions vary depending on the variety. Some nuts go directly into the oven, while others need advance preparation. Additionally, some varieties roast better when you put them in a cold oven, while others require a preheated oven. Because the oven temperature and roasting time vary, it is better to roast each variety separately.
Preheat oven to 375 degrees F.
Make a cut in the outer shell to prevent the chestnuts from exploding in the oven.
Spread in a single layer on an ungreased baking sheet.
Roast for 20 to 25 minutes. Remove and cool.
Preheat oven to 350 degrees F.
Spread peanuts in a single layer on a shallow, ungreased baking sheet.
Roast in the oven until just before fully done, about 20 to 25 minutes.
Remove from the oven but do not remove from the baking sheet. Peanuts will finish roasting while sitting in the hot baking pan.
Preheat oven to 350 degrees F. Line the baking pan with aluminum foil for easier cleanup.
Spread filberts in a single layer.
Roast for 10 to 15 minutes.
Shake pan to see if the skins crumble. If not, then roast for an additional five minutes.
Remove and cool on the baking sheet.
Preheat oven to 325 degrees F.
Rinse pine nuts in a strainer to remove any dirt.
Put nuts in a single layer on an ungreased baking sheet. Sprinkle with salt, if desired.
Roast for 10 minutes on the top rack, then taste one. The inside kernel should be yellow. If they are not yet ready, then turn off the oven and let them sit inside for one or two more minutes. Taste again. The exact cooking time varies, depending on the maturity of the nuts when harvested. Immature nuts have higher moisture content, so take longer to roast.
Remove immediately, as pine nuts burn easily. If they are starting to burn, spread on wax paper or a cold baking pan to stop the cooking process.