While planning out a couple of new recipes last week, I realized I didn’t really know much about roasting and slicing almonds.
The concept seems easy enough, but then I remembered I have never actually attempted it before without someone standing right next to me. Last Thanksgiving, Scott’s step-mother showed me that roasting almonds is a very easy and delicious step you can do to make recipes with almonds taste even better.
I often buy pre-sliced almonds, but figured it was time for me to learn the best way to do it on my own, just in case I find myself with an overabundance of whole almonds laying around.
After searching around for the best tips and tricks, here are my complied list of steps to pass on to you!
Roasting almonds takes very little effort and twenty minutes of your time.
Start by preheating your oven to 300°F. Spread the almonds out evenly onto an un-greased cookie sheet.
Roast the almonds in the oven for about 15-20 minutes, until they have a golden brown hue.
If you aren’t sure if they are done, try one.
The inside should be light brown in color.
Allow them to cool and keep in a covered container for recipes + snacking!
If you intend on slicing the almonds after you’ve roasted them, might I suggest one quick step before you get started?
Throw them in a bowl and cover them with water. Allow them to sit overnight (ideally), or at least a couple of hours before roasting them.
Drain them, then pat the almonds dry with a paper towel. This will soften the texture and make them easier to slice.
Once you are done roasting the pre-soaked almonds, cut one in half, then in half one more time.
Repeat until you have sliced enough almonds for your dish!
Now that I’ve successfully roasted and toasted my own almonds, I might not go back to cooking without doing so. I hope this helps!
Stay tuned for a couple of recipes using roasted almonds coming soon!