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Peel almodnds by pouring them gradually into gently boiling water, until you have a cup in the pot. After a minute or two, lift the first batch out with a slotted spoon, and replace with another cupful. (Although the water will be tinted a brownish-purple, you don't need to change it) When cool enough to handle, pinch one end of the skin on each nut, and the skinned almond will pop out the other side. (This is a popular activity among children, because there are sure to be at least a few nuts flying across the room!)TO speed the process, the boiled nuts can be cooled by dumping them into in ice for a couple of minutes.
Mix skinned almonds with the salt and let stand for 15 minutes. Meanwhile, heat oil in a large, heavy skillet until a test almond sputters gently. If it pops furiously the oil is too hot, and if it just sits there the oil is too cool. Saute the almonds in two or three groups, depending on the size of your skillet. THey will gradually become rich, golden brown.
After 20 - 30 minutes, when all the nuts in the pan are browned, remove with a slotted spoon and drain on a soft, lint-free cloth. (Paper towels may be used, but we prefer old linen towels that can be pressed into service again and again) When cool, store in an airtight container.
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