Roasted almonds

Toasting almonds is somewhat of an art form. There's a fine line between delicious toasted almonds and ones that are burned to a crisp. It takes full concentration to avoid overcooking. You can cook almonds in the oven or even in the microwave, but the best way is to pan toast them on the stove. Slivered, chopped, or whole almonds all work.

Place the almonds in a pan on the stove. Cover the bottom of the pan with the nuts.

Add a very small amount of vegetable oil; it should just coat the nuts and not pool in the bottom of the pan.

Turn the pan on between medium and medium-low. If you smell a strong smoky or burning smell, the heat is too high and should be turned down.

Heat the almonds on the stove for about 2 to 3 minutes. Stir the nuts every 30 seconds or so to prevent them from burning or cooking too long on one side. Remove the nuts from the pan when they start to turn golden brown.

Place the nuts on a plate lined with a paper towel to absorb the excess oil. Add salt, if desired. When the nuts cool you can cut them into pieces or slices, or chop them in a food processor.