2 cups blanched almonds (3/4 lb.)
1 tablespoon extra-virgin olive oil
About 1/4 teaspoon kosher or regular salt
In a 9- by 13-inch pan, mix almonds with oil.
Bake in a 350° regular or convection oven until nuts are golden, 12 to 14 minutes, stirring once about halfway through. Add salt to taste. Let cool completely.