Heat oven to 375 degrees F (190 degrees C). Remove the shells of the nuts if this has not already been done, and arrange the shelled nuts in a single layer on a baking sheet. Roast until the nuts begin to turn a golden brown, about 5 to 10 minutes.
Spread shelled nuts in a single layer in an ungreased pan. Bake at 350 F, stirring and checking until they are done. They are toasted when lightly browned. Bake almonds, pecans and walnuts for 7 to 12 minutes. Bake pine nuts for 5 to 7 minutes.
Spread shelled almonds in an ungreased baking pan. Place in 350 degree F oven and bake 5 to 10 minutes or until almonds are light brown, stirring once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.
Place 1/2 cup shelled nuts at a time in the bowl of a food processor or blender. Process them in short pulses just until ground. If you grind them longer, you will end up with nut butter (which works well with peanuts).