This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Select fine, whole almonds, peel and lay them on a paper-covered baking sheet. Push this into a hot oven and when roasted to a fine golden brown throw them into a basin and sprinkle with a little water, slightly thickened with gum arabic, then dredge with very fine salt through a salt box having a perforated lid. Stir the almonds from time to time until dry. then leave to cool. Hazel-nuts, walnuts, and pistachios can also be salted; these are generally dressed in crimped paper cases or small fancy boxes; they are passed around with the desert, or at the same time as the hors d'ceuvre, and then left on the table during the entire length of the dinner. It is an improvement to mix these nuts and serve them together.