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Dried Fruits and Nuts: Salted

Salted Almonds 1 cup Jordan almonds 1/2 cup olive or cooking oil Salt Cover almonds with boiling water, let stand two minutes, drain, cover with cold water, again drain, and remove brown skins. Dry on a towel. Heat oil in very small frying pan; when hot, put in enough almonds to cover bottom of pan, and stir until delicately browned. Remove with spoon or small skimmer, taking up as little oil as possible. Drain on brown paper, and sprinkle with salt. Repeat, until all are fried. Cottonseed oil, peanut oil, or half lard and half clarified butter may be used instead of olive oil.