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By Ben Shewry

Published 2012

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  • 180 g (6⅓ oz) salted butter
  • 100 g ( oz) local organic raw almonds, cut into rough 4 mm (¼ inch) dice


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.