If fibers heated to over 140 farenheit cause acrylamide formation -- then all conventionally roasted and home toasted nuts would have this. 

I keep waivering back and forth regarding eating nuts raw or buying them dry roasted or toasting at home.  I have no digestive problems or distress even when consuming huge amounts of raw hazelnuts (my favorite).  I also enjoy raw almonds and walnuts but have to be careful with portions on them because they are both goitrogens and I have a hypothyroid condition.   Eventually, nut binges cause some fat gain for me so I'm endeavoring to work on portion control this Fall/Winter.

How do you paleos enjoy your hazelnuts, almonds, etc -- raw or soaked/toasted or dry roasted etc?