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Salted Almonds

Shell and blanch the required amount of almonds, for every half-pound allowing three tablespoons of Larkin Olive Oil. Heat the oil in a frying-pan or the blazer of a chafing-dish to blue heat, and put in the almonds. Gently stir until all are equally brown. Take from pan and place upon absorbent paper. When the paper has absorbed the excess of oil, sprinkle them with salt. Cool and serve cold.