Brazil nuts, large nuts native to Brazil, have hard, triangular brown shells and white meats with thin brown skins and a slightly astringent flavor.
To toast Brazil nuts:
Spread on a baking sheet and place in a preheated 325°F (165°C) oven. Toast, shaking the sheet occasionally, until the nuts just begin to change color and are fragrant, 5-10 minutes. Remove from the oven and let cool to room temperature.To chop Brazil nuts: Spread on a work surface and, using a chef's knife, chop with a rocking motion. Or, chop the nuts in food processor fitted with the metal blade; do not overprocess or the nuts will turn into a paste.To grind Brazil nuts: Use a countertop nut mill, the best tool for grinding nuts evenly. Or, grind the nuts with a mortar and pestle. You can also use a food processor fitted with the metal blade; do not overprocess or the nuts will turn into a paste.For other nut varieties, see almonds, candlenuts, cashews, chestnuts, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, and walnuts.