1/2 lb. natural almonds (with skins)
3 tbsp. olive oil
Kosher salt to taste (if desired)

In a saucepan of boiling water, blanch the almonds for 15 seconds and drain them. While the almonds are still warm, press the large end of each almond to pop the almond from its skin and pat the almonds dry. In a large heavy skillet, heat the oil over moderately high heat until it is hot and in it saute the almonds, stirring constantly, for 3 to 5 minutes or until they are golden. Transfer the almonds with a slotted spoon to paper towels to drain; sprinkle them with the salt (if desired) and let them cool completely before serving. Although best served the day they are made, the almonds may be prepared up to 1 week in advance and stored in an air-tight container, chilled. Serve the almonds at room temperature. Makes about 1 1/2 cups.