makes 1 cup
Preheat oven to 375° F. Line a rimmed cookie sheet pan with parchment or a silpat liner.
Place almonds in a bowl or jar, I like to use a quart-sized, wide-mouth canning jar. Measure boiling water into a liquid measuring cup, sprinkle in the salt, stir to dissolve, then pour over the almonds. Let sit for 30 minutes then drain (do not rinse), and tumble out onto the sheet pan. Bake for 10–12 minutes, until lightly browned. Transfer almonds to a plate to cool. Store air-tight at room temperature and enjoy for a couple weeks.