Quick and easy! I roast them regularly for making almond butter. With the homemade nut butter it works best and gets the creamiest with roasted nuts — not a dark roast, just enough to bring out the flavor. Once they are ready you have to hide them or they won’t last long enough to get the butter made!
.
.
- Heat your oven to 275 degrees convection*. While that is heating, lay your almonds out on a cookie sheet so they are all very close together but not piled up too deep.
- My oven takes 18 minutes to perfection, but the first time be sure and check them every minute after 16 or 17 minutes until you get the sense of how your oven heat is working. I just take out a nut and cut it in half to check the inside. You want it to be a light tan but not brown at all! The ones in the picture below start with a raw one on the left and progress until the far right are too dark. Over roasted nuts are not healthy! They are hot little guys so you might want to lay the nut on a cutting board and use a knife. Your nose should also let you know they are done, but by then THEY ARE DONE!
- Immediately remove them from the oven and set the pan on a cooling rack or somewhere air can get under the pan. If they got darker than you want, pour them quickly from the pan so they do not keep cooking. You don’t want to waste all those nuts by overcooking them.
.
.
*That would be 300 degrees for non convection oven. I am not sure of the time; it would be longer. If you do them that way, check often after 25 minutes or so until you know how your oven cooks them.
.
