Roasted almonds are a classic ingredient in rice pilaf.
Toasted almonds are a critical ingredient in any flavored rice pilaf as they add not only flavor but also the expected texture of a crisp crunch. You have to toast the almond slivers in order to bring out the oils and flavors as well as obtain the crispness. However, toasting slivers can be difficult as their small size makes burning both likely and easy. The only way to properly toast slivered almonds is to watch them like a hawk to prevent them from burning.
Instructions
1. Place slivered almonds on an unlined baking sheet. Do not add cooking spray or oil to the sheet; almonds have their own oils that release during toasting that will keep the nuts from sticking. The baking sheet must have edges even if only 1/4 inch. A flat baking sheet with no edges can be used though it is not ideal. Spread the almond slivers out in a single layer.
2. Preheat the oven to 350 degrees Fahrenheit and bake the almonds for five minutes. Remove from the oven and stir around the tray until all the slivers appear flipped or at least agitated. Return the tray to the oven.
3. Bake for an additional 10 minutes, checking frequently. It is ideal to keep your eye on them continuously after the first 10 minutes and remove them once they appear slightly golden and brown. As slivered almonds are very thin, the time between toasted and burned is minuscule.
4. Remove the almonds from the oven and transfer to a cool plate to fully harden. Once cool, add them directly to your rice pilaf.
Tags: baking sheet, rice pilaf, slivered almonds, almond slivers, from oven