Almonds

• 180 g (6⅓ oz) salted butter
• 100 g (3½

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