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Salted Devilled Almonds

Shell a half pound fine large almonds, then plunge them in a quart boiling water, with a half teaspoon salt, for four minutes. Drain on a sieve; neatly peel and wipe dry on a cloth. Lightly butter a pie plate, place the almonds in the plate and set in a moderate oven for ten minutes, occasionally turning them over with a wooden spoon meanwhile. Pour over them one tablespoon very hot melted butter, repeatedly turn them with the spoon, sprinkle a light teaspoon fine salt and a saltspoon cayenne pepper over them, lightly mix again, return them to the oven and roast for twenty minutes or until they are of a nice golden colour, being very careful to mix them frequently with the wooden spoon. Remove from the oven, drop them on a clean towel to drain, dredge over a teaspoon salt and one light saltspoon cayenne pepper, then briskly shake them in a folded cloth or tin can. Dress on a glass dish with a fancy paper over it and serve hot.

Peanuts or any other kind of nuts may be prepared in this way.