When shopping for almonds, look for unshelled nuts if you can find them. Almonds sold in the shell are, on the whole, cheaper and fresher than shelled, prepackaged almonds. And, they will keep longer than shelled almonds if stored in a cool, dry place. To roast your almonds and punch up their flavour, there's no need to unshell them. Roast them whole, store them and crack them open as you need them to increase their shelf life.
Spread the almonds out on a baking tray, one layer thick. Try not to crowd or layer the almonds. Use more than one baking tray if necessary.
Preheat the oven to 177 degrees Celsius.
Place the almonds in the oven and roast them for 5 minutes.
Remove the baking tray and stir the almonds around to flip them.
Place the baking tray back in the oven and roast the almonds for another five minutes.
Remove the almonds and allow them to return to room temperature before storing them.
The cooking time in different ovens will vary. To test your almonds, allow them to return to room temperature. Then, shell one and taste it. For a richer, more toasted flavour, pop them in the preheated oven for another five to 10 minutes.