Salted or Roasted Almonds

Blanching almonds removes the bitter skins and creates a smooth surface for even browning. The melted butter acts as both a heat conductor and flavor carrier, allowing the salt to adhere while promoting the Maillard reaction—a chemical process between amino acids and sugars that creates the characteristic nutty, toasted flavor and golden-brown color. Frequent stirring ensures even heat distribution, preventing burnt spots while achieving uniform caramelization.