Spread whole raw almonds on a baking sheet and place in a 400-degree preheated oven. Turn the oven off and check the almonds in 30 minutes. To determine if roasted enough, take one out and let it cool before tasting. The almond should be crisp and slightly toasted-tasting. Let the almonds cool before tossing with the following mixture to taste: almond or olive oil, dried herbs such as Buttonwood Mediterranean Blend or other savory herb(s), cumin powder, salt.
Chef's Notes:
Editor's note: I made the version in the photo with 2 cups almonds. After 20 minutes baking, I coated them with olive oil spray, sprinkled them liberally with cumin and more sparingly with salt and paprika. After baking another 10 minutes, I sprayed them lightly with olive oil again and rolled them in Mediterranean herbs: lavender, marjoram, oregano, rosemary, basil, savory and thyme.