Almonds, shelled and blanched, 1 pound,

Olive oil, 3 tablespoons,


Put the oil in a pan and let it get hot, then put in the nuts, sprinkled generously with salt. Toss them about lightly, until they are all a light brown.

Take them from the pan, and place on paper, sprinkle again with salt, and put them in a warm (not hot) oven, for a few minutes to dry off.

Take from the oven, wipe them with a dry cloth, and they are then ready for use.

Almonds prepared in this way, if kept in a tin box, will remain fresh for some time and can be reheated at any time, to make them crisp.