Nuts -- to toast or not...
does it matter for brownies and cookies? I don't for granola but wonder about when they're in a batter. Would you toast then chop or vice versa -- would it make a diff in taste? I know, picky picky (or worse!).
I rarely bake but I do have a "brownie pie" that includes pecans. I don't toast them and think it's great. But maybe it would be even great if toasted. May have to try that.
There is a difference in taste.
For me it depends on the application. I often toast nuts when using them in Batters even if the recipe does not call for it.
It is a personal preference. You should play around with it and see what you prefer.
I don't. If I were so inclined, I still don't think I'd toast nuts for cookies. The batter is so thin, the nuts are more directly exposed to heat.
It isn't picky at all. Toasting nuts changes both the flavor and texture. Both ways are good - it's a matter of choice.
For brownies, quickbreads and cookies i chop and then toast in a skillet on the stove, just makes the flavor much more pronounced. I also then use fewer nuts than the recipe originally called for (1/2 instead of 3/4 kind of thing). Semi related the to the nuts question i make brown butter to use as the butter in my choco chip cookies- sssshhhhh, that's my "secret"- and it made a world of difference in the flavor