Put one tablespoonful butter in your kettle, for each pint of nuts you
have, and set the kettle on the stove until the butter melts and is
very hot, then put the nuts in the kettle with the butter, and stir
constantly until nearly done, or brown enough, as they cook somewhat
after taking off the stove, then sprinkle well with salt, and pour
them out in a sieve which has been set over a pan, so as to allow any
remaining butter to run off. If you wish, you may first blanch your
almonds by pouring boiling water over them, and then rubbing off the
skins, as you all know how.
You will find these nuts far nicer, when roasted and salted in this
manner, than by doing it in the oven, as they are more brittle and
nicer in every way.