In a nutshell: TOASTING NUTS and SEEDS

Roasting macadamia nutsToasting nuts
Place raw nuts on a baking tray lined with baking paper, and cook at 200°C (390ºF) for about 5–8 minutes. They should be light golden brown and aromatic.
Nuts can also be toasted in a dry heavy-based frypan on the stove top. Shake the pan as they cook, and remove them from the pan as soon as they turn light golden brown (after about 2–3 minutes) as they will continue to colour quickly.

………………………

Toasting sesame seedsToasting seeds
Place seeds on a baking tray lined with baking paper, and cook at 200°C (390ºF) for about 3 minutes, until aromatic.
Seeds can also be toasted in a dry heavy-based frypan on the stove top. Shake the pan as they cook, and remove them from the pan as soon as they turn light golden brown (after about 2 minutes) as they will continue to colour quickly.
Unused toasted seeds can be stored in the fridge for up to one week.

………………………

Roasting hazelnutsToasting and skinning hazelnuts
Place hazelnuts on a baking tray and cook at 200°C (390ºF) for about 6 minutes, shaking the tray occasionally. To remove the skins, wrap the warm hazelnuts in a clean kitchen towel and let stand for about ten minutes. Gently rub off the skins using the tea towel.