Optionally, use the broiler setting to cook the nuts from above. This makes it easier to check on the progress of the nuts, since the toasted side is easily visible.
The smaller the nuts, the easier they are to burn. Check on pine nuts or chopped nuts every two or three minutes. [1] X Research source Toaster ovens tend to have less even heat distribution. If using one, you may need to stir two or three times to avoid burning.
Pine nuts: 5 minutes Pistachios: 6–8 minutes[3] X Research source Almonds: 8 minutes if sliced, 10 if whole Walnuts, pecans: 10–15 minutes Hazelnuts, macadamia nuts: 12–15 minutes Brazil nuts: 15–17 minutes[4] X Research source Peanuts: 15–25 minutes bare, 20–35 minutes in shell[5] X Research source Chestnuts: 20–30 minutes
If the nuts are still in the shell, crack them with a nutcracker or by wrapping in a towel and pressing down. The shells may be softer when hot, but be wary of escaping steam.
Roasted chestnuts are best eaten soft and warm.
There is no need to add oil.
You can roast nuts in the shell, but it will take longer — roughly ten minutes.
