Except for chestnuts, all nuts are edible raw. And most taste pretty good when eaten out of hand that way. However, most culinary sources recommend toasting or roasting before using, especially when baking, as the heat will sweeten and intensify the flavor of the nut, improve texture and add color.

One of the reasons I asked is that the bag of assorted nuts contains pecans, Brazil nuts, hazelnuts, cashews, and almonds. Of these, the only ones I like raw are the pecans and the Brazil nuts, and so I was thinking that I would have to sort these out before roasting the rest.

I know I've bought roasted unsalted almonds at TJ's before, but they did not have any when I went the other day. They did have roasted and salted almonds, but I don't want salted with dates.

I've made spiced pecans, but I really prefer them plain, possibly because that is what I'm used to.

Sorting them is a good idea because different nuts want different times in the oven.

I think I'll put the raw almonds with the other raw almonds I have left over, to roast later, and then I'll toast the hazelnuts and cashews together. I'll leave the Brazil nuts raw, and I've already eaten most of the pecans. Or I might save the hazelnuts with the other raw hazelnuts I have, and toast them later.

I never toast my nuts. Too painful.

You're supposed to let them cool before you eat them.

I think that was supposed to be a bro pun. :)

Lars, I love your way of just kind of letting it happen with the flow of time, pecan-munching all the way. :D

I toast pecans and pine nuts.

Always keep a bowl of mixed nuts in the shell around this time of year for snacking.

I might be 'nuts' and missing something, but I always toast all my spices and nuts...gently on a low slow 'white' enameled cast iron...white pan so I can see the toast/roasting...blooms the oils. So fragrant. Just minor toasting, minor browning. Like pale toast.

I've been roasting/toasting all night,...chili oil, (sesame seed/chili flake), pepitas, sesame, sunflower seed, garlic chip, onion, chive...for a spice blend...holiday stuff

I have a big bag of 'seems to be fresh' chestnuts. Oh I so hope they are good after many years not so good.

So yes, I toast all nuts. but not roast brown too far. Minor heat blooms flavor. The oils in nuts like a bit of heat.