1 pt. water
¹⁄₂ cup salt
1 cup blanched nuts
1 teaspoon butter
Blanch the nuts according to directions given below. Boil them in the
salt and water for eight minutes, drain them and put them into a
roasting-pan or pie plate with the butter. When warm, stir them well
that the butter may coat each nut. Bake them in a moderate oven until
they are a very light brown, stirring them frequently. When they are
done, spread them out to cool and allow them to stand until crisp before
putting them into a covered receptacle. If peanuts are used, take raw
nuts.