Almonds are flooded with boiling water and leave for 1 minute. Remove a latticed spoon and washed with cold water. Peel. Fat is heated in a skillet. Add the peeled almonds and fry 5 minutes until golden. In a small bowl, stir the salt, pepper kaenskiyat and aromatic spices. Add fried almonds and mix everything well. Transfer to a shallow tray (plate) and allow to cool completely. Almonds can be stored in a tightly closed container up to 1 week.