How to Avoid Soggy Chopped Nuts in Baked Goods 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?
Relating to your second question: toast, then chop. When you chop first, it is too easy for the smaller pieces to burn.