For years I’ve made these roasted salted almonds for the holidays.
I usually roast some throughout the year, too, but especially come December, you’ll find a dish of jar of these at my house.
I don’t use a recipe anymore, but I eyeball the ingredients (only 4!), and you can too.
Get a small pot or frying pan and start to melt a blob of butter (around a tablespoon) with a little sugar (about 1/2 a teaspoon). Once it’s melted pour in raw almonds, enough so that all the melted butter coats each of the nuts with no more liquid at the bottom. If it’s too wet, add more almonds. Stir well to be sure.
Remove the almonds and spread in a single layer on a sheet pan, sprinkle with salt – not too generously – and roast at 400 for 10 minutes. Shake the pan a bit to loosen the almonds and expose the wet sides, then sprinkle with more salt. Allow the nuts to cool completely before serving or storing.