Note: I find that 350'F. is the right temperature for toasting almonds (slivers, quarters or whole). Lower temperatures just waste time and energy; whereas, higher temperatures tend to overbake the outer edges and underbake the interiors of the almonds. The almonds, in any case, should be thoroughly baked. The properly baked almond/pieces should snap and crack when being broken up.
I use a regular pan, or one with a non-stick coating, along with my smooth edged metal spatula to toss the almonds; flat edge wooden spoons may also be used.
How:
Position an oven rack on the second to lowest, or middle level, and then preheat the oven to 350'F.
Leave slivers intact. DO NOT crush them. The tiny bits will darken much quicker than the larger pieces during baking and won't look appealing. Only after the slivers have been toasted, should they be crushed.
In a jellyroll pan, spread out the slivered almonds in a single layer. Bake slivers in a preheated oven for 12 - 15 minutes, or until the slivers are golden and light brown, but not dark brown. Toss slivers every 3 - 4 minutes, spreading evenly before returning them to the oven. Pay attention during the last few minutes of baking, since they can turn dark in an instant; overbrowned almond slivers are still usable at this stage. Baking for any longer time may darken them too much, let alone give off a burnt taste, thus making them useless.
Cool slivers, in their pan, at room temperature for about 10 - 15 minutes. If I'm in a rush, I cool them in a ceramic plate to quickly cool them down. Toasted slivers, or crushed almonds, can be frozen if placed in a plastic zipper bag or plastic container; keeping time is 6 months.
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