Dry roasted almonds can make or break a recipe that uses almonds. Once you master this recipe you may never use unroasted almonds again.
These roasted or toasted almonds are great for snacking and putting in your favorite trail mix. They are also excellent additions when used in baking and making candy like English Toffee.
Spread the 1 quart almonds out evenly on a large baking pan. I prefer to use a standard 9 inch by 13 inch cake pan. Bake in a preheated 275º oven for 1 1/2 hours.
Stir once every 20 minutes with a spatula while baking to make sure that the almonds are evenly roasted.
After the baking time is up, remove 2 or 3 almonds from the oven and cut in half to check their color. They should be lightly browned on the inside. If still light colored, stir the almonds again and bake for an additional 30 minutes.
Remove from oven and allow to cool before storing in a jar with a tight fitting lid for storage.
My storage container of choice is a canning jar with a Ball® white plastic lid. You should be able to get the lids wherever canning supplies are sold. If not, you can get them on Amazon.com.