Normally, I soak our nuts (to neutralize the phytates) and then dehydrate them to crisp them back up. But, sometimes, I need roasted nuts in a hurry and don't have time for that 4 day process. Here's how I roast them.
1 pound raw almonds
10" x 15" jelly roll pan
stainless cooling rack to fit jelly roll pan
Preheat oven to 350F (325F ifyou're using convection)
Put the rack inside the pan and spread the almonds on the rack in a single layer.
Roast for 10-15 minutes. (I went the full 15 minutes) Because they're in a single layer, and raised up from the pan, you don't need to stir them!
Open the oven door to release the heat, and let the almonds cool inside the warm oven.
Transfer to a glass jar and store in a cool dark place.
OR...use them to make almond butter