MELT 1/8LB. OF THE BUTTER IN 275F. OVEN ON JELLY ROLL PAN. WHEN THE BUTTER IS BUBBLY, ADD 4OZ. OF ALMONDS TO THE PAN AND SPREAD EVENLY OVER IT'S SURFACE. CHECK AFTER TEN MINUTES AND TURN AND SHAKE ALMONDS TO ALLOW THEM TO BROWN EVENLY. REPEAT THIS PROCEDURE EVERY FIVE MINUTES OR UNTIL LIGHTLY BROWNED. THIS TAKES ABOUT 30 TO 45 MINUTES.

WHEN DONE REMOVE ALMONDS FROM THE PAN . STRAIN OFF FAT AND PUT ALMONDS ON THE BROWN PAPER TO DRAIN MORE.

WHEN COOLED ADD SALT TO TASTE AND MIX THOROUGHLY.

REPEAT THIS PROCEDURE TWO MORE TIMES UNTIL ALL THE ALMONDS ARE DONE.

WHEN COMPLETELY COLD, STORE IN AIR TIGHT CONTAINER IN A COOL PLACE. GOOD FOR UP TO THREE MONTHS.

NOTE. OVEN TEMPERATURE MAY BE VARIED TO SUIT YOUR OVEN.