In the Oven
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
Line a cookie sheet with aluminum foil.
Open your bag and measure 1/2 cup (85 g) of sliced almonds.
Spread the almonds evenly over the foil-lined cookie sheet. Try to prevent overlapping.
Put the sheet in the center of the oven.
Allow the almonds to toast for about 10 to 12 minutes.
Open the oven door and stir the almonds with a long-handled wooden spoon every 3 to 4 minutes.
Spread them evenly again after each stirring.
Pay attention to the smell. When the almonds are nearly done, the kitchen will have an aroma of nuts. The almonds should also turn a golden brown color.
Remove the almonds from the oven, and leave the cookie sheet to cool.
Use in nut recipes right away or store in an airtight container for future use.
In the Microwave
Drop 1/2 tsp. (5 g) of butter in a cup or bowl and stir in 1/2 cup (85 g) sliced almonds until they are all coated. The use of a fat helps the nuts to brown. You can also use olive oil.
Spread the almonds on a flat, microwave-safe dish, like a pie plate. Make sure they are in 1 flat layer.
Microwave for 1 minute on high.
Stir the almonds.
Microwave and stir at 1-minute intervals. Be sure not to go any longer as nuts can toast quickly.
Cool and use or store in an airtight container.
Finished.
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