i also prefer my almonds roasted. did you buy them roasted or roast them yourself?

roasted almonds can contain relatively high levels of acrylamide (up to 1300 ppb depending on roasting temperature). acrylamide can be carcinogenic and have adverse effects on fertility and the nervous system though these effects happen at much higher doses than you can get from eating food. acrylamide is also thought to be inflammatory and able to deplete glutathione and activate the NF-kappaB inflammatory pathway.

potato chips have some of the highest levels of acrylamide in foods. one study tested the inflammatory effect of eating 160g of potato chips with acrylamide levels of 980ppb each day for 28 days and found that CRP increased by around 50% with significant increases also in Il-6 and oxidised LDL which was suspected to be due to the acrylamide content - http://www.ncbi.nlm.nih.gov/pubmed/19158207

the good news is that roasting almonds at a lower temperature can reduce the level of acrylamide formed during roasting. one study found that roasting at 138 degrees celcius for 22 mins produced average acrylamide levels of 187ppb compared to 907ppb at 182 degrees - http://www.ncbi.nlm.nih.gov/pubmed/21721575

acrylamide levels can also decrease during storage after roasting with levels decreasing by 20–57% after 100 days of storage at room temperature in sealed containers. also storing at 60 degrees celcius resulted in a decrease of 50% after 3 days (but 80 degrees made it worse).

so if you are want to minimise acrylamide levels in almonds then roasting your own at around 140 degrees seems to be the key and then storing them for a while afterwards if you have the patience for it - fresh roasted almonds are pretty hard to resist though. and as you mentioned moderation is always key.