For the best almonds, get them from a good natural foods store. Walnuts work well in this recipe, too.
2. Melt the butter in a medium skillet over medium-low heat. Add the nuts and cook, stirring frequently, until hot and sizzling very softly, 3 to 5 minutes.
3. Sprinkle the salt over the nuts. Push the sugar through a medium-mesh strainer, sprinkling it over the almonds, and continue cooking and stirring until the sugar is completely molten, about 10 minutes. It won't stick to the nuts much at this point.
4. Remove the pan from the heat and continue stirring until the sugar cools just enough that it coats the nuts. Pour the nuts onto the foil or parchment paper. Spread the nuts into a single layer and use a fork to separate them if you wish. When the nuts are cool, they can be stored at room temperature in an airtight container for a few weeks.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.