Put a good handful of almonds into a saucepan. Half fill with boiling water and cook for 1-2 minutes.

Drain, peel off the skins and place the almonds onto a baking sheet and put in an oven preheated to 320F / 160C for 15 mins to dry off.

Take the almonds out of the oven and put them in a pan together with enough sunflower oil to cover plus a knob of butter. Cook on high until they become a pale golden colour then strain off and place the almonds in a dish. Cover with lots of salt and leave to cool.