How to Toast Almonds (Sliced or Slivered)

5 from 11 votes

Toast sliced or slivered almonds on the stovetop or in the oven for a golden color, nutty flavor, and crisp texture. No oil or butter needed.

Course Baking

Cuisine American

Prep Time 3

Cook Time 5

Total Time 8

Servings batch

Calories 414kcal

Place almonds in a dry skillet. Don't add any oil.
Heat over medium to medium-low heat.
Move the almonds around every few seconds. Just slide the pan around and give it a little shake to flip the almonds or use a heat-proof silicone spatula. Once the pan is warm, this takes just 1-2 minutes.
As soon as the almonds are brown, remove them from the pan onto a plate.

Place almonds on a baking sheet. I like to use parchment because it makes removing the almonds easy.
Put baking sheet in a preheated 350° oven for 6-10 minutes, flipping halfway through cooking.
Once the almonds are brown, remove them from the oven and place almonds on a clean plate

- Toast similar pieces together. Sliced and slivered almonds can brown at different rates, so toast them separately.
- Avoid overcrowding. Keep the almonds in a single layer. Use batches on the stovetop if needed.
- Stay nearby. Almonds brown quickly once they start to toast.
- Check both color and aroma. Look for a light golden color and a nutty smell rather than relying only on the timer.
- Cool before tasting for crunch. Warm almonds may seem slightly soft. They become crisper as they cool.