|Butter||1 1⁄2 Tablespoon|
|Almonds||1 Cup (16 tbs), blanched|
|Coarse salt||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
Heat butter in heavy trypan large enough to hold nuts in one layer.
When butter starts to foam, add nuts and fry quickly, stirring.
Keep butter from burning.
Remove nuts with slotted spoon when well toasted.
Drain on paper towels.
Put salt and spices in small paper bag and shake nuts and spices together until coated.
Store in glass jars.