1/2 teaspoon Liquid Smoke
2 teaspoons water
1 1/2 cups shelled, unblanched almonds
2 teaspoons butter or margarine
1/2 teaspoon salt (more, if needed)

Mix together liquid smoke and water; pour over almonds and mix to cover all almonds. Place in shallow Pyrex pan; cover and let stand overnight.

The next day heat almonds in 300 degree F oven. When they are warm, add about 1 teaspoon butter. Toss to coat almonds, adding more butter if necessary. Roast for 40 to 45 minutes, stirring frequently. Sprinkle with salt to taste. Cool and store in a covered container.