2 cups raw almonds
water, for blanching (optional)
1 Tablespoon butter, melted
1 teaspoon Preservation & co. Sriracha Salt
SRIRACHA SALTED ALMONDS
Preheat the oven to 325 degrees F (165 degrees C).
Bring a saucepan three-fourths full of water to a boil over high heat, add the almonds and boil for 30 seconds Drain, then immediately wrap the almonds in a kitchen towel and rub them in the towel to loosen the skins Pinch the almonds from the skins; the almonds should slip out easily This step is optional and can be skipped.
Transfer the almonds to a heavy rimmed baking sheet.
Add the butter and toss to coat evenly.
Add the salt and toss again.
Place in the oven and toast, stirring the almonds once or twice so they brown evenly (about every 5 minutes), until golden brown and fragrant, 20 to 30 minutes.
Transfer to paper towels to cool completely, about 1 hour, before serving.