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.