How Do You Make Slivered Almonds

You make slivered almonds by blanching whole raw almonds to loosen their skins, slipping the skins off, then slicing each almond lengthwise into thin flat strips and toasting them lightly for flavor and crunch.
 
It’s one of those kitchen projects that sounds fussy but is actually pretty simple once you know the steps.
 
And honestly, homemade slivered almonds taste fresher and nuttier than the little bag you grab at the store.
 
In this post, we’ll walk through how to make slivered almonds at home, from blanching to toasting, plus the tips that keep the process frustration-free.
 
Let’s get slicing.
 

What Are Slivered Almonds, Anyway?

Slivered almonds are whole almonds that have been blanched, peeled, and sliced lengthwise into thin flat sticks.
 
They’re different from sliced almonds, which are cut crosswise into thin rounded flakes, and different from chopped almonds, which are just broken into chunks.
 
So when a recipe calls for slivered almonds, you’re looking for those little matchstick shapes that add crunch and visual appeal.
 
They’re a staple in baking, salads, stir-fries, and rice pilafs, and they hold up well without burning too fast.
 

How Do You Make Slivered Almonds Step by Step?

Making slivered almonds comes down to three main stages: blanching, peeling, and slicing.
 
Here’s how each stage works.
 

1. Blanch the Almonds

Start by bringing a pot of water to a rolling boil.
 
Drop in your raw almonds and let them boil for about one minute.
 
You don’t want to overcook them, or they’ll turn soft and mushy, which makes slicing messy.
 
One minute is usually enough to loosen the skins without softening the nut itself.
 

2. Shock Them in Cold Water

Immediately drain the almonds and plunge them into a bowl of ice water.
 
This stops the cooking process instantly and makes the skins easier to handle.
 
Let them sit for a minute or two until they’re cool enough to touch.
 

3. Slip Off the Skins

Here’s the satisfying part: pinch each almond between your thumb and forefinger, and the skin should slide right off.
 
If a skin is stubborn, give the almond a quick rub with a kitchen towel.
 
Pat the peeled almonds dry thoroughly, because wet almonds are slippery and dangerous to slice.
 
Let them air-dry for about 15 minutes before moving on.
 

4. Slice Into Slivers

Now it’s time to actually make slivered almonds.
 
Lay each almond flat on a cutting board and, using a sharp paring knife, slice it lengthwise into thin strips.
 
Go slowly and keep your fingers curled back for safety.
 
If you have a mandoline with a fine setting, it can speed things up, but a good knife works just fine.
 
Aim for strips about the thickness of a matchstick.
 

5. Toast for Flavor and Crunch

Toasting is optional but highly recommended, because it deepens the flavor and gives slivered almonds that satisfying snap.
 
Spread them in a single layer on a baking sheet and toast at 350°F (175°C) for about 5 to 7 minutes.
 
Keep an eye on them, since slivered almonds go from golden to burnt in seconds.
 
You can also toast them in a dry skillet over medium-low heat, stirring constantly, for about 3 to 4 minutes.
 

Tips for Perfect Slivered Almonds Every Time

A few small habits make the whole process smoother, so keep these in mind.
 

Use Raw, Unsalted Almonds

Start with plain raw almonds, not roasted or salted ones, since the skins on roasted almonds are much harder to remove.
 

Don’t Skip the Ice Bath

The cold shock isn’t just for safety, it actually firms up the almond so your slices come out clean instead of crumbling.
 

Dry Them Completely

Any moisture left on the almonds will make your knife slip and your slivers uneven, so pat them dry and give them a few minutes to air out.
 

Store Them Right

Keep your slivered almonds in an airtight jar in a cool, dark spot for up to a month, or freeze them for up to six months to keep them fresh.
 

So, How Do You Make Slivered Almonds?

You make slivered almonds by blanching raw almonds briefly, shocking them in ice water, slipping off the skins, slicing them lengthwise into thin strips, and toasting them lightly for crunch.
 
It’s a simple three-stage process that takes less than half an hour from start to finish.
 
Once you’ve made slivered almonds at home, you’ll probably never reach for the store-bought bag again.
 
Give it a try and enjoy that fresh, nutty crunch in your next recipe.