How do I brown nuts without burning and without taking forever? Whenever I roast nuts (walnuts, sesame, ...) to add to dishes, I either choose a very low oven temperature and then it takes far too long, or I use a very high temperature and I struggle to get them just golden, without getting any higher notes of oil that reached the browning point.

What is the right temperature and the range of duration to obtain strong tones of roasting in nuts? Is this different for different nuts?
I know that most oven based recipes I've seen suggest 350 F and checking every 3-5 minutes. I personally prefer to use a skillet over medium heat - this way I can move the nuts around as they roast and I have more control over how dark they get. The time, of course, depends on the size and type of nut, etc.