I roast almonds in my convection oven at 350 on a perforated pizza pan. I use a 16 oz scoop to measure. I spread into a single layer and then toast for 17 minutes. When done I dump onto a half sheet pan to cool while roasting additional batches. Almonds are relatively low oil so the only "mess" are some of the skins that flake off before and after roasting. I grind some as garnish for oatmeal. The rest I leave whole for snacking.

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