These are an old family tradition from my Dad's family, originally served in small individual cut-glass nut cups with holiday dinners. I serve them for hors d'oeuvres at Thanksgiving and Christmas time. I also put some in decorative jelly jars or small festive bags for holiday gifts for friends.
Preheat oven to 300 degrees F*.
To roast nuts, place almonds on a non-stick cookie sheet(s) in a single layer and place in heated oven. Stir every 5 minutes for the first 10 minutes than every 2 minutes until the nuts become barely golden. Do not overcook or the almonds will be tough; when testing for doneness by taste be sure nut is as cool as possible as warm almonds are not as crisp as cool ones. It is better to remove almonds from oven and cool, then return if not crisp enough than to overcook. I usually cook for 12-15 minutes total, sometimes longer if nuts are not dry when I start.
When my Dad, Ja, made these almonds he would stir a tablespoon of butter (per cookie sheet) into the warm almonds and salt them lightly. I do not add anything.
When they cooled some of the white ones were actually crisper than the browned ones, certainly a variation in terms of doneness.
* Lesson learned, though Ja never used one, --- use convection oven if available.
** May 2017; Maybe also it is better to roast the nuts when they are moist. Letting them sit for a few days could result in some drying more than others as perhaps happened in 3013.