In a somewhat side convo in @kaleokahu’s thread about brazil nuts, the inevitable topic of nutty likes and dislikes came up.
I checked the site and was astonished find not a single thread celebrating the lowly nut.
So here we go. Tell us which nuts you tend to (c)ashew, and which you pine for. Pecan all still be friends 
I lurve puns.
Cashews (salted) are a favourite snack with an aperitif. Unsalted they go into, say, Sichuan dishes (in place of peanuts). Pinenuts go into salads (they’d go into pesto but I can never be arsed making it). Walnuts are essential to any cheese board I put together.
Pecans - Pecan Pie!!
Sunshine likes Cashews the best. She also enjoys peanuts and asks for homemade peanut brittle (from time to time).
I love almost all nuts, save for the aforementioned cashews, which I eschew whenever possible. I could probably tolerate them in Asian/SEA dishes if there’s enough other stuff going on, but on their own they’re like the chickpea of nuts to me: chalky, but on top of that they’re also kinda sweet. Hard no.
Pretty meh on almonds.
LOVE PISTACHIOS (I believe that secret’s been out for a while 
), walnuts, pecans, brazil nuts, hazelnuts. We had some excellent chocolate-coconut macadamias on our trip to Hawai’i, too, but I usually find them too rich.
Pistachio ice cream is nature’s gift to our species.
I like all nuts. Cashews, pistachios, hazelnuts are at the top of the list. Walnuts, brazils, and almonds at the bottom. Since I don’t bake I mostly just eat them or sprinkle on salads or ice cream. I do make cashew chicken and pistachio blondies.
Pecans and macadamias are my top 2 favorite nuts
Sorry about the BA paywall for this one
The sweet and spicy candied pecans go into this Modern Waldorf, again a paywall. It might be possible to see it if you go incognito or clear your cookies.
These five are ALWAYS in my house. If I have a bit of a hongry going on, I’ll grab a handful of pistachios or cashews to tide me over.
Salted cashews - eat out of hand; cooking/chopped up and sprinkled on Mandarin Orange chicken - because I can.
Slivered almonds - always have these toasted for steamed green beans
Mediterranean pine nuts - because I can’t have the inferior ones almost all stores sell
Shelled pistachios - eat out of hand, or chopped for a gremolata or baking needs. I also use pistachios for pesto, since the Mediterranean pine nuts are so damn expensive!
Marcona almonds - I eat them out of hand, or combine them with membrillo, grapes, dried apricots for a “nice” Scooby Snack if I’m making tapas at home.
I’ll buy large canisters of mixed nuts and additional almonds and peanuts near the Christmas holiday to make my orange-spiced nuts for coworkers.
In my freezer, I have both pecan and walnut halves, used for baking.
I buy macadamia nuts on rare occasion for baking - chopped up for chocolate-chocolate chip cookies.
Orange-spiced nuts from awhile back. This is why I buy dried orange peel from Penzeys in multiple jars. 
Pistachios. Sprinkle them on almost anything.
Macadamia. Eat them whole, or crush them into smaller pieces to add to something. But top use for me is making chocolate spread. (Lightly fry in a dry pan, grind till the oil is released. Then grind some more till smooth. Add the processed paste to melted chocolate. I only do 99-100% cacao. Make a batch and spread on bread every day. None of that nutella crap in my house.)
I even bring some of my own nuts on holidays. Hard to find in many places, and when I do it’s expensive.
Like most nuts but 2 above are top favourites.
I like almost every type of nut, but tire of all of them after a bit, so we switch it up at the ricepad pad every now and then. Not really a fan of Brazil nuts, and can take or leave walnuts, but just about everything else is in the rotation. Pecans, almonds, cashews, peanuts, pistachios, and hazelnuts all get their turn. Mrs. ricepad tends to prefer plain ol’ nuts or lightly salted, while I like more adornments. Of course, dark chocolate covered almonds are ALWAYS welcome!
I’ve yet to meet a nut I have disliked. As close as I get to avoidance is raw walnuts which are borderline too bitter.
Wahine is a supertaster when it comes to rancidity, so we usually have pretty fresh stocks.
Lately my nut snack of choice has been the smaller, green pumpkin seeds. Pepitos?
We make salted pecans every Thanksgiving. Toast pecans in a pan, add butter to coat. Sprinkle salt. Glorious.
Cashews in stir fries, sometimes walnuts.
A pet peeve of mine is when restaurants are throwing candied nuts into salads. They don’t need to be candied. Just toasted is sublime.
Favorites - pistachio (I love that you can buy them shelled now), Marcona almonds, pecans
Least favorite - pine nuts. I just find them mealy. I substitute whatever other nut I have on hand when making pesto, usually pistachio.
Part of my enjoyment is shelling them. It also slows me down just a tad, bc otherwise I’d be going through entire bags 
I have yet to find a nut that I don’t enjoy in at least some context. Hazelnuts are my least favorite for eating straight out of hand, but I like them in desserts, Nutella, etc. Brazils, pistachios, pecans and macadamias (plus the lowly peanut) are favorites for snacking, with all the rest falling somewhere in the middle of the “good for eating<--------->cooking/ingredient only” spectrum.
I love pepitas on salad for extra nuttiness and crunch. I also love adding walnuts to a simple green salad vinaigrette, which is popular in France.
Are pumpkin seeds nuts?
No. Neither are cashews.
Yea, they’re seeds. Thus the name.
Neither are peanuts, almonds, or pistachios, if we’re gonna be sticklers.
