Cook them slowly. At a fairly low temperature, such as 300 degrees. Check them often and stir. You'll get the hang of it and be able to up the temperature eventually. It's really a matter of trial and error.

I usually blance and deskin them first, but that's a bit of a pain.

Oh! I should have asked if you are asking about whole or slivered almonds. Slivered ones I do in olive oil and butter in a frying pan. Again, you have to keep a close eye on them, or they will burn on you.

Kay