Toasting sliced almonds increases their nutty flavor and makes them crisper. Use a dry pan on top of the stove for small amounts for quick results that may be slightly uneven in colour. Use the oven for larger amounts or when you want beautiful, evenly toasted almonds.
Spread almonds in single layer in dry pan - no oil.
Heat over medium high heat. Watch pan carefully and stir or shake as needed. Watch and stir for 3-5 minutes.
Once you have desired colour, remove almonds from pan so they don't continue to brown.
Oven Toasted Almonds
Preheat oven to 350°F (180°C).
Spread almonds in a single layer on cookie sheet.
Bake for 3-4 minutes.
Check almonds, shake pan to stir almonds.
Check every minute until they're desired color.
Remove from oven and immediately pour onto a plate or platter where they can cool in a single layer. If left on the cookie sheet or in a pile, the almonds will continue to brown.
Once completely cooled, store in an airtight container for up to two weeks. For longer storage, keep in freezer.
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Notes
Use the same technique for slivered almonds or whole almonds - just more time the larger the almonds. But like always, keep a close eye on them.