Most recipes with pan-toasted pine seeds say they need to toasted DRY, WITHOUT oil.
It does not make sense to me. Toasting them DRY gives them a spotty appearance. Dark toasted spots where the seed touches the pan and pale where the seed did not. Not the maximum of flavor with the added danger of burning.
However frying them WITH plenty of oil leaves them a uniform golden color with the maximum of flavor and they are less likely to burn.