|Almonds||1 Cup (16 tbs), blanched|
|Vegetable oil||1⁄2 Cup (8 tbs)|
To blanch almonds, pour boiling water over them to cover.
Let stand 3 to 5 minutes or until the brown skin can be easily slipped off between the fingers.
Drain and remove the skins.
Place oil in a small pan and heat until hot, between 325° F. and 350° F.
Drop in almonds.
Stir continually until they turn a light toasted color.
Remove from oil with a fork.
Drop on paper towel to drain.
Sprinkle with salt, if salted almonds are desired.
Makes 1/4 lb. nuts.