Seems to me there is a post still on page one here.....titled "things that can't be rushed."
Add your experience to that post!! LOL!
Seriously....slow and check often!

When you can smell them, they're done. If you want them a little darker, hover over them and be ready to pull them out.

I made a batch of spiced walnuts from a Smitten Kitchen recipe the other day.

"Sugar-and-Spice Candied Nuts

1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 teaspoon kosher salt (I might up this by a 1/2 tsp. next time for more of a sweet/salty balance)
Generous pinch of cayenne pepper (I swapped this with 1/4 teaspoon of hot smoked paprika)
1 teaspoon ground cinnamon
1 pound walnut or pecan halves or whole peeled hazelnuts
1 egg white, room temperature
1 tablespoon water

Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together."

(My notes: I used 1/8 teaspoon cayenne and a 1/2 teaspoon sea salt. To my taste it was plenty of salt. Next time I will use a bit more cayenne.)

300 at 30 minutes was just right. I think parchment helps to keep things from burning as well. It adds just a little insulation. And they were wet going in.

When I roast almonds for biscotti I do them at 300 for 20 minutes. On parchment.

Here is a link that might be useful: Smitten Kitchen recipe link.

I dunno either. I am a nut-burner from way back!

Oh Lpink! Bragging again! ;)

Posted by barb_roselover_in "You wouldn't think it possible, but I don't seem able to toast nuts without messing them up. Some help? Thanks in advance. - Barb "

May not have anything to do with your skills.

Get an inexpensive infrared remote-read thermometer to check out your oven's (or toaster's) temperature and see what you are actually getting.

dcarch

roflmao barnmom!

I was a nut burner for the longest time! Especially pine nuts, the little devils. As Rachael Ray (yes, I'm quoting Rachael Ray) says, "Your nose knows!"

Set a timer.

We eat a lot of nuts and I buy them raw and toast a pound at a time several times a week.
Once you know what the perfect time is then all you have to do is set the timer.
For my oven, with the aluminum sheet pan I use, almonds are 15 minutes at 350.
Cashews, the same.

16, 17 minutes will create a slight burnt taste, 13 minutes not toasty enough.

Adding oil or sugar or other seasonings changes things and then I hover.

I set the timer then immediately take them out.

I rarely toast them in the oven. I put them in a dry skillet over low heat, and toss them a lot. It only takes a few minutes that way.

Sally

Many nuts do not get crispy when they are hot.

They get crispy after they are cooled.

So don't overcook them thinking that they are not crispy.

dcarch

I guess that's my problem, I don't hover over the nuts long enough! :)

And, with Sally's method, I watch them the entire time. If I step away, I burn...

True, Bizzo, I've done that more than once. But I have fun tossing them for practice trying to be like a real chef that tosses food in the pan. lol

Sally