Toasting malt

I'm brewing today and while splitting up a new sack of Briess 2 row I accidently got a few pounds slightly wet. It wasn't soaking wet or anything but wet enough that it would probably go bad over time.

I already mashed in so I couldn't use it today and rather than tossing it I was wondering if I could salvage the malt by toasting it to thoroughly dry it out. I've never toasted malt before and thought this might be the time to give it a shot.

Does toasted malt need to be used right away or can I use it later this week or next week maybe? If not, its not a big deal; its only a couple of bucks.

Go ahead & toast it & store it just like your regular 2 row. It'll be fine.

It's in the oven at 275F for 60 min...