1/2 pound shelled almonds -the large unbroken meats

3 tablespoons olive oil

2 teaspoons salt

Dash of cayenne

Place almonds in a pan of water. Bring to the boil and let boil three minutes. Blanch. Place on a pie tin or a dripping pan and stir the oil through the nuts. Bake in a slow oven until brown. The more slowly they are baked the drier they become, and thus will remain crisp longer. This may take an hour. A large quantity of nuts may be prepared this way and kept in a closed jar almost indefinitely. When they are browned sufficiently, place on an un-glazed paper to remove the grease. Salt and add the cayenne at this time.

If in a hurry for the nuts, they may be fried in deep fat and they will be very good for a short time, but they lose their crispness sooner if prepared this way. Olive oil is much better than butter as it browns so slowly.