Salted Almonds
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Shell and blanch the almonds by pouring boiling water over them.
Once dry, add the salad oil and let them stand for 1 hour.
Add the fine salt.
Roast
Place in a 350°F (175°C) oven until very brown, stirring occasionally.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Almonds
- Form the crunchy base and brown during roasting, developing nutty flavor.
- Salad oil
- Coats the almonds so the salt sticks and the nuts roast evenly and crisp.
- Fine salt
- Seasons the almonds and contrasts with their sweetness.
The step that matters
Roasting until very brown. Almond sugars and proteins brown quickly near the end of roasting, so they can go from golden to bitter within minutes. Stirring occasionally promotes even browning and keeps pale and burnt nuts from mixing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.