Preheat your oven to 180°C (350°F) and line a rimmed baking sheet with parchment paper.
Measure out two cups of raw almonds and place them in a mixing bowl.
If desired, toss the almonds with a teaspoon of neutral oil and a pinch of sea salt to enhance flavor and promote even toasting.
Spread the almonds evenly on the prepared baking sheet in a single layer, ensuring they are not overlapping.
Place the tray in the oven and roast for 10-12 minutes, shaking the pan halfway through to promote even browning. The almonds will begin to release a warm, nutty aroma and turn a golden color.
Check the almonds at the 10-minute mark; they should be fragrant and golden. If they need more color, roast for an additional 1-2 minutes, keeping a close eye to prevent burning.
Remove the almonds from the oven and transfer them to a cooling rack. Let them cool for about 5 minutes, which will help them crisp up further.
If you like, sprinkle a tiny bit of additional sea salt or your favorite spices onto the warm almonds and toss gently to coat evenly. The residual warmth helps seasonings adhere.
Once cooled completely, transfer the almonds to an airtight jar or container. They are best enjoyed within two weeks for maximum freshness and crunch.
Enjoy these fragrant, crunchy roasted almonds as a snack or chopped and added to salads, desserts, or trail mixes.
