I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me.
I found a couple of recipes suggesting 8hrs at 75 deg C or 4hrs at 95 deg C.
With that info, I roasted some at 90 deg C and checked them every hour or so. After 5hrs they were good and crunchy but still didn't have that strong roasted flavour that I was hoping for.
Does the roasted flavour (that I didn't get) come from the Maillard reaction and thus require a temperature over 150 deg C?
If not, what temperature do I need to get that flavour?