When done she emptied the peanuts on to a piece of brown paper (this soaked up the extra oil or butter) and sprinkled lightly with salt.
Salted Almonds
| Almonds (shelled), | 1 cup |
| Butter, or | |
| Olive oil. | |
| Salt. |
These Betsey blanched as she did the peanuts by pouring boiling water over the almonds for at least a minute.
Draining off the water, she was able to remove the brown skins very easily.
The almonds were then placed in a shallow pan in which a little olive oil or butter had been melted, then baked in a hot oven to a light golden brown.
Betsey needed to watch these constantly and shake the tin occasionally that the almonds might be evenly browned.
The next step was to pour them on brown paper and sprinkle lightly with salt.
The brown paper soaked up all the extra oil or butter and made them much nicer.