Salted Almonds.

Blanch the almonds in very hot water drawing off the brown skins; dry them in a clean towel and lay them on a baking tin with a lump of butter—about a teaspoon to half pound of almonds. Set the butter and the almonds in the oven, occasionally shaking them about till they brown. The almonds will now have absorbed the butter. Dredge them with fine salt, stirring them about, then let them cool off on a plate.

Have the almonds ready a few hours before needed in order to have the full salty flavour.