Almonds are among the earliest cultivated crops, according to Food Reference; even the Old Testament makes mention of them. Known for their distinctive shape and tan or brown skins, they also pack a nutritional punch, boasting such minerals as calcium, magnesium and potassium, along with protein and vitamin E. Almonds can be enjoyed raw or roasted, salted, sugared or covered with chocolate. Exposure to air can make them go stale. Freshening them takes little time and trouble.
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Preheat the oven to 275 degrees Fahrenheit.
Pour the almonds onto the baking sheet so that they rest in a single layer.
Place the baking sheet on the center rack in the oven. Using the upper or lower racks could lead to scorching.
Roast the almonds for 5 minutes or so, just long enough to crisp them and restore their flavor.
Test the almonds by removing one or two with a spoon or tongs, waiting a minute for cooling and tasting them. If the test almonds are lightly crisp and the stale taste is gone, the batch is ready to remove from the oven. If the almonds are not quite ready, test one or two every minute or so. The almonds should not need more than 10 minutes of oven time.
Adding flavorings just after crisping can further enhance the taste of the almonds.
If you would rather not use them for snacking, chop or grind the almonds, then refrigerate or freeze in freezer bags for up to a year, for use in baked goods.
Hot nuts can burn skin, mouth and tongue. Let them cool for at least a minute before tasting.