Simple methods to tones almonds at home
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Stovetop, oven and microwave methods
Anyone who’s ever enjoyed a toasted almond sundae on a Good Humour sticky knows that flavour-enhancing nuts can quickly turn from the heat. Toasting almonds takes just a few minutes, but brings an intensity of flavor and aroma that enhances almost any recipe or use, including as a snack straight from the hand. The texture of the nuts is also improved by steam-roasted almonds, which are generally available in the United States and are toothsome even when roasted, for a soft, somewhat chewy bite.
Toasting almonds can also prevent them from settling towards the bottom of a cake or loaf of dough.
You can toast whole, chopped, or chopped almonds using the same method, but with shorter roasting times for the slices, which burn more easily. If you want to remove the skins from the whole almonds after they are seasoned, rub them with two kitchen towels. For best results, toast the whole almonds before cutting them into smaller pieces for use in the recipe. Bake the chopped toasted almonds in oatmeal, pancakes, salads and sandwiches for protein- and fiber-rich crystals. You can store roasted almonds in an airtight container in a cool, dry, dark place for up to two weeks or in the fridge for up to three months after they have cooled completely.
Stovetop method for roasting almonds
Place almonds in a single layer in a dry cast iron or greased stainless steel dish. Heat them over medium heat, stirring or tossing frequently, until they turn golden brown and begin to smell for about three to five minutes throughout the almonds.
Watch them closely as the chestnut-roasted nuts lightly burn in areas that come in contact with the pan; they will also darken a few minutes after you pull them out of the heat, so that they cross the hot pan to cool.
Oven method for toasting almonds
Heat the oven to 350 F. Slice almonds in a single layer on a parchment paper lined toasted cookie sheet.
Roast raw for five to ten minutes, shaking a few times to evenly brown the pieces. Pull them out of the oven as they turn golden brown and fragrant, and let them cool (just lift the parchment paper) on a cutting board or in a container.
Microwave method for toasting almonds
Microwaves work for smaller quantities, such as 1/2 cup almonds. Soak the nuts in a single layer of paper towel-lined microwave on a safe plate. To increase the browning, you can brown the almonds with about 1/2 teaspoon of melted butter or vegetable oil; toss them evenly to coat, then push them back in a single layer. You can also skip the added fat and toast them plain, although they won’t turn golden brown with this method. Roast the nuts on high power for one minute; stir and roast for another minute. Continue stirring and roasting in one-minute increments until the nuts turn golden brown and fragrant. This can take 3-5 minutes in total, depending on the power of your microwave.
