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I'm not saying I'm not nuts, but I'm nuts in a different way!
Roll nuts in a clean kitchen towel.
Toast pine nuts in a hot skillet.
I toasted the nuts in a skillet, then sautéed the squid, adding mirin and umeboshi.
Grind the nuts in a coffee grinder, in batches, or in a food processor.
Place popcorn and nuts in a large ovenproof bowl, and keep warm in oven.
Spread the nuts in a single layer across one or two baking sheets.
Grind the nuts in a food processor until quite fine but not powdered.
Before serving, toast the pine nuts in a dry pan until lightly golden.
Put the garlic and pine nuts in a mortar and pound with the pestle until smooth.
Five minutes before my dinner guests arrive, I sauté some pine nuts in a little light oil.
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