I have two favorite nuts that I have discovered in the last couple months: pecans, and well-roasted almonds.
Pecans are glorious. They are fatty with a slight sweetness, so they go well with any dessert — sprinkled on top of a bowl of yogurt, dipped in honey, or my favorite: squeezed inside a date. (It tastes like a pecan pie, try it out!) I found out that the trees were cultivated by Native Americans for centuries, resulting in a sweeter and easier-to-harvest pecan than occurs naturally.
While pecans have been my favorite dessert addition, well-roasted almonds have been my recent savory topping of choice. I toss the raw almonds with some salt and olive oil and then roast them until the inside is a caramel brown. Freshly roasted almonds are so much more flavorful than the store bought kind! Unlike anything I had tasted before. I recommend chopping them into slivers lengthwise and then sprinkling them onto a salad of your choosing. You will not be disappointed!