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1 cup whole natural (unblanched) almonds
1 cup whole blanched almonds
2 teaspoon butter
3/4 teaspoon dill weed
1/2 teaspoon seasoned salt
Spread almonds in shallow baking pan.
Bake at 300 degrees F for 25 minutes.
Melt butter in skillet.
Add almonds, dill weed and salt; stir over medium heat just until almonds are well-coated.
Turn onto paper towels to cool thoroughly.
Store in tightly-closed container in refrigerator.
Nut and Seed Recipes