Phoebe Ephron’s Blanched Almonds

Melt butter over very low heat until almost all the sizzling noises have stopped and white foam appears on the top. Pour the clear yellow butter through a tea strainer, and discard the solids. Set aside.

Preheat oven to 375°. Bring a large pot of water to a boil. Drop in almonds and cook for 1 minute. Drain. Squeeze almonds out of their skins (this is painstaking work), then place them in a single layer on a cookie sheet.

Drizzle with clarified butter. Bake until lightly roasted, 10–15 minutes. Sprinkle with salt and serve.