In the same vein as “put a bird on it” or “put an egg on it,” I propose a new idiom: “put some almonds on it!” All three of these I’ve used as life mottos at some point in time. Before Portlandia made “put a bird on it” a common phrase, I went through a phase circa 2007 in which I bought a bird stencil and preceded to paint birds on everything from my bathroom walls to our coffee table to notebooks. It was a problem. I still feel that putting an egg on most things will make it significantly better, so I’m holding on to that one, but most recently I’ve been making a huge batch of toasted almond slivers and putting them on tons of dishes.
I buy sliced almonds in the bulk section of my grocery store and toasted them in a heavy sauté pan over medium heat, watching them like a hawk and flipping them often until they are browned and fragrant. This usually takes 10 minutes or so. You can toast them in the oven as well – 350° for 10-15 minutes, stirring them around halfway through. These puppies can burn very easily, hence watching them diligently.
Toasted almonds are not only healthy and delicious, but they add crunch where needed. My favorite ways to use them are on top of salads, as a crust for salmon (crumbled toasted almonds, dijon mustard, apple cider vinegar, garlic, dill, s&p), or in a curry chicken salad I’ve been making lately (recipe to come soon). They’d go great in a fruit and yogurt bowl for sure. The possibilities are endless, y’all! If you have any other suggestions for how to use toasted almonds, let us know in the comments!