Melt the butter in a small saucepan over gentle heat. Add the almonds and gently cook until an even golden brown and crisp. Drain in a metal sieve placed over a bowl. (Reserve the brown butter for another use.) Spread the almonds out on a large tray lined with paper towel. Shake the almonds on the tray to remove as much of the butter as possible. When cool, store in an airtight container until needed.
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