The trick here isn't in the roasting. It's in the soaking. You heard me---soaking.
4 cups raw, un-roasted almonds
1 Tablespoon sea salt
Enough water to cover the almonds
Place almonds and salt in a large bowl. Add enough water to cover the almonds. Stir to mix in the salt. Let sit on counter-top (I place mine on top of the refrigerator) overnight. In the morning give the almonds a stir as they will have soaked up most, but not all, of the water. Let sit overnight again. The next morning drain almonds in a colander. Spread almonds on a baking sheet and roast for 12-15 hours at 180 degrees. After 12 hours test for crispiness. If they are still a bit chewy keep roasting them. Store in an airtight container.
The almonds take on the taste of butter and pair nicely with Highland scotches.