Roasted Nuts (and Seeds)

Roasting intensifies the flavour of nuts (and seeds) as well as giving them more of a crunch. You get a more even roasting and colour if this is done in the oven, rather than in a dry frying pan, but if you only need a small quantity, then pan-toasting makes more sense. If I happen to be using the oven, I make the most of the space and heat by toasting the nuts in bulk; they’ll keep for a week or so in an airtight container.