Many recipes explicitly call for toasted almonds because toasting releases the rich flavor and nutty aroma in the almond. Properly toasted almonds develop a golden color, but they can burn easily so you must monitor the nuts constantly. The oven works best for toasting a large quantity of almonds, while a small skillet provides a quick method if you only need to toast a few. You can toast the almonds as you need them or toast in quantity for storage.
Heat the oven to 350 degrees Fahrenheit. Position the oven rack in the center of the oven.
Spread the slivered almonds on an ungreased baking pan in a single layer.
Bake the almonds for five to 15 minutes. Stir the almonds at five-minute intervals and monitor their color. Remove the almonds from the oven when they become golden brown.
Remove the pan from the oven and immediately transfer the almonds to a bowl to cool. Leaving the almonds on the hot pan can cause them to burn.
Heat a dry heavy skillet over medium-high heat.
Pour the almonds onto the hot skillet. Stir them constantly to prevent burning.
Transfer the almonds to a bowl to cool down once they are evenly toasted and develop a golden color.
Items you will need
- Baking pan
- Store toasted almonds for up to two weeks in a sealed container in the refrigerator, or store them for up to three months in the freezer.
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