Put the nuts in the oven for another 3 to 5 minutes and check again. You may have to do this a few times until you get the desired color. Once the nuts are roasted enough, remove them from the baking sheet to a cooler surface or they will continue to cook from the residual heat in the baking sheet. Here you can see the roasting progression from a raw almond to a fully roasted one.
Roasted nuts make for a quick and healthy snack, and they give all desserts added flavor.
Update: Dawn, over at Rouxbe,
prompted me (see comments below) to dig a little further on the
benefits/harm of roasting nuts. Here is an excellent resource on the
web for the World's Healthiest Foods.
It appears that nuts should be slow-roasted at lower temperatures.
Roasting nuts quickly at high temperatures (over 170ºF) can cause a
breakdown of their healthy fats, but roasting at low temperatures will take substantially longer. Thanks, Dawn for the info! It's true -
shortcuts in the kitchen don't always produce better results