I often purchase nuts for baking in bulk, (~900g/2lbs), freeze them in airtight containers, and then toast only the amount required for a specific recipe. Since just about all of the recipes I use call for toasted nuts, I’ve been tempted to toast the entire amount and then freeze. Do you think there would be any loss in flavour or detrimental change in texture by doing this?

Sophia, I am guessing few have personal experience with this…but my google search results suggests you can do this.

I agree that it shouldn’t be a problem.  At first I wasn’t sure—I freeze raw nuts all the time, but not roasted.  But then it occurred to me that I’ve frozen many a cake encrusted with roasted nuts, and they thawed perfectly.  So I’d say roast-and-freeze is fine!

CRenee, I did some research before posting here and came across the same sort of information. Some sources did say, though, that you should not do this but offered no explanation. I went ahead and toasted my pecans. Filberts, with their pesky skins, are next.

Anne, I hadn’t thought of it in this way before, but I also frequently freeze baked goods with toasted nuts without any significant change in the quality of the nuts. I’m reassured now that this will work.

Thanks for the help.