Salted Almonds
1 lb of almonds
1/2 cup of kosher salt
1/2 cup of white granulated sugar (if preferred)
1/2 cup of fresh sweet unsalted butter
Blanch your almonds by putting them into the kettle and covering them for 2 hours with boiling water. The almonds are blanched in a covered vessel to make their skins slip off. Cool them down, drain the water, and heat a plenty of butter in shallow pan. Drop the almonds into the butter, sprinkle with kosher salt, if like- add some sugar and turn constantly while browning them. When your almonds are brown, turn the heat Pour on paper to cool and salt them generously.