I roast up almonds in my Behmor and they turn out really nice. I program in a 9:30 1/4# P1 B profile for about 12 oz which takes it to first (and only) crack.

They do seem to roast much faster then coffee beans, but they also cool much slower. I find it most interesting that the nice roasted flavor isn't fully present until the next day, really making a case for resting roasted items, especially if you take it far enough to want to emphasize the roasted notes.

I've heard that there are gourmet almonds of different varieties and origins, but I stick with what I find at Costco.

My initial thought with a peanut roaster would be would it get hot enough to roast coffee, since I was under the impression that nut roasting would take less heat and time then coffee roasting, but it sounds like it's pretty batch dependent. You could always try a smaller coffee load (say 5 pounds) to see how it works out and then tune it from there.

I know the guy that owns Edwards Freeman Nut you may be able to order raw nuts from them as well.