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Ingredients
- 1/2 lb. blanched, skinned whole almonds
- 1 tsp. sweet almond oil or butter
- 3 Tbsp. sea salt
- cayenne pepper
Method
- Rub a baking sheet with almond oil or butter.
- Spread almonds on sheet and place in slow oven (200°) for 45 minutes until almonds are a pale toast color.
- Have ready a sheet of kitchen paper with the salt in the middle.
- Empty the almonds onto the pepper and swish them in the salt.
- Gather up the corners of the paper to make a tightly fastened parcel and hide it for about 5 hours.
