Salted Almonds

Ingredients

• large sweet almonds
• liquid gum arabic
• fine salt

Directions

The book says “a very slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

1. Blanch and peel the almonds.

2. Drain them on a cloth and spread on a baking sheet.

3. Bake in a slow oven at 300°F (150°C) until pale brown.

4. Sprinkle with a few drops of liquid gum arabic and shake well.

5. Dust with fine salt using a dredger.

6. Shake the almonds until they are cool.

7. Serve in small glass dishes or paper cases.