Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Nuts are susceptible to burning quickly, so it works best to roast them in moderate, indirect heat in the oven, rather than over direct heat on the stove.

2. Dump the raw, shelled nuts in a rimmed baking sheet or oven proof dish. The nuts should have enough room to easily fit in a single layer.

3. Drizzle the nuts with just enough oil or water to lightly moisten them. Either option works to adhere salt to the nuts, but oil also adds richness. For an extra boost of flavor, use a nut oil or extra virgin olive oil.

4. Stir in enough salt to satisfy your own taste. Generally, a pinch of salt is enough to season a handful of nuts. Fine salts adhere more easily to the nuts than coarse salts.

5. Bake the nuts in the preheated oven, stirring every few minutes, until the nuts are fragrant and slightly darker. The total time could range from 5 minutes for pine nuts to 30 minutes for large Brazil nuts.

6. Remove the nuts from the oven and let them cool for at least 15 minutes. Heat softens nut tissue, so the nuts do not become crunchy until after they have cooled.