1½ cups whole almonds, blanched (or cashews, peanuts, pecan halves, etc.)
½ cup sugar
2 teaspoons butter or margarine

 

In a heavy 8" skillet, combine nuts, sugar and butter.
Cook over medium heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes).
Spread nuts on a buttered cookie sheet or aluminum foil, separating nuts.
Sprinkle lightly with salt.
Makes ½ Pound.