How to Toast Almonds (Sliced or Slivered)
Two methods for toasting almonds; on the stovetop and in the oven.
Servings 1 batch
Calories 414kcal
Equipment
- 10 Inch Skillet
- Cookie Sheet
Instructions
Stovetop Method
- 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.
Oven Method
- 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
Notes
- Any amount of almonds may be toasted. I often toast just the amount I need for a recipe.
- Always stay near your almonds while they are toasting. They can go from brown to burnt in no time at all.
- Actual time will vary depending on your stove, your pan, your oven, and the amount of almonds you are toasting.
- Use of parchment paper in the oven is optional.
- Rely on your nose, instead of the timer. You'll begin to smell the almonds as they begin to brown.
- Remove the almonds from the pan or baking sheet as soon as they are the desired color. Otherwise, they will continue to brown in the hot pan.
Nutrition
Calories: 414kcal | Carbohydrates: 15g | Protein: 15g | Fat: 36g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 524mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1IU | Calcium: 192mg | Iron: 3mg