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I avoid putting chopped nuts inside quick breads because they tend to result in a soggy texture, not crisp as nuts should be. (I think it's less of a problem in cookies.) I'd like to hear how others deal with this. Is coating them first with something an option?

Related question: if I toast nuts in the oven, am I better off toasting them whole and then chopping, or chopping first and then toasting?

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Relating to your second question: toast, then chop. When you chop first, it is too easy for the smaller pieces to burn.

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