1 lb. shelled almonds
boiling water to cover
Drop almonds into boiling water and remove from heat. Let stand 30 seconds or so. Drain, strain and rinse in cool water. When cool enough to handle, pinch almonds toward the narrow end and they should 'shoot' out of the skin.
Heat oven to 275 degrees. Roast almonds for 45 minutes, stirring or shaking every 10 to 20 minutes.
To glaze, rub almonds with a little olive oil while still warm and sprinkle with salt. The salt will form a crust when dry.
Notes: the Spanish Cookbook by Barbara Norman