Skip to main content
Dessert

Salted Almonds

A simple snack of almonds seasoned with oil or butter and coarse sea salt, baked until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Almond and olive match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,875 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Salted Almonds

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Blanch the almonds and dry them well with a soft cloth.

  2. Place the almonds in a baking pan and add the olive oil or butter and coarse sea salt.

  3. Bake in a 400°F (200°C) oven until light brown, shaking the pan constantly.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together1,875 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Almonds
Form the crunchy body of the snack and brown as their sugars and proteins toast in the oven.
Olive oil or butter
Adds fat that helps the salt cling to the almonds and promotes even, golden browning.

The step that matters

Shaking the pan constantly while baking. Almonds brown quickly, and the surface closest to the hot pan can scorch before the rest toasts. Constant shaking exposes every almond to the heat evenly, giving uniform colour and avoiding bitter, burnt pieces.

“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

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes