A handful of almonds is a real treasure, both from a nutrition and a culinary standpoint. Take that handful and toast it until golden brown and fragrant and you’ve just upped their appeal. When almonds go from raw to roasted, it makes them more flavorful and pleasingly crunchy, both big wins as far as I’m concerned. If you’re wondering the best way to get the job done, I’ve got you covered.
Two Ways to Toast Almonds
There are two basic approaches to toasting almonds. You can pile them onto a baking sheet and toast them in the oven, a method that works well for a large volume of nuts. Alternatively, toast them in a skillet on the stove, which is my preferred method if I don’t want to wait for the oven to heat up or just need a small amount.
Tips for Toasting Almonds
Here are a few tips that may come in handy:
- Whether you’re toasting whole, sliced, or slivered almonds, the method is exactly the same. Just know that smaller pieces cook a bit quicker.
- Store raw or roasted almonds in the fridge. They’re an oil-rich ingredient, which makes them more perishable. You can also store them in the freezer, which will extend shelf life even further.
- If making almond milk at home, it’s best to stick with raw, not roasted almonds.
Our Favorite Recipes that Call for Almonds
How to Toast Almonds
Whether you’re toasting whole, sliced, or slivered almonds, the method is exactly the same. Just know that smaller pieces cook a bit quicker. These instructions are for whole almonds. For smaller pieces, check for doneness a few minutes sooner.
Cook time ranges from 11 to 12 minutes.
1 cup whole raw almonds (see recipe note)
Toast Almonds in the Oven
Preheat the oven to 350°F.
Bake the almonds:
Spread the almonds on a large baking sheet. Bake until the nuts are fragrant and a deeper shade of brown, 11 to 12 minutes. For sliced or slivered almonds this will take about 8 minutes. Flip the nuts with a spatula about halfway through. Keep a close eye on them, since they can easily burn.
These instructions are for whole almonds. For smaller pieces, check for doneness a few minutes sooner.
Cool the almonds:
Leave almonds on the baking sheet until completely cooled.
Toast Almonds on the Stove Top
Toast on a skillet:
Set a medium to large skillet on the stove over medium-high heat. When the pan is hot, add the almonds. After 30 seconds, stir the almonds, trying to flip them over so that they are evenly browned, until fragrant and mottled with brown spots, 11 to 12 minutes. For sliced or slivered almonds, this will take about 6 minutes. Don’t walk away from the stove, since the nuts can quickly burn.
Cool the almonds:
Transfer the nuts onto a plate to fully cool.
Store the Almonds
Transfer to a container:
Transfer the cooled almonds into a jar or lidded other container with a tight seal and store in the fridge for up to 3 months or freezer for up to 6 months.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 3g||12%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|