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Dessert

Salted Almonds

A simple snack of almonds seasoned with salt and butter, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Almond and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,245 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. 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.

Prepare

  1. Blanch the almonds.

  2. In a bowl, combine the almonds, salt, and melted butter.

  3. Let the mixture stand for 1 hour.

  4. Drain off any liquid.

Roast

  1. Spread the almonds on a baking sheet and brown in a 400°F (200°C) oven for 10 minutes.

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 + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Almonds
Form the main body of the snack, becoming crisp and nutty when roasted.
Melted butter
Adds fat that helps the salt cling and lets the almonds brown evenly and taste richer.

The step that matters

Roast until lightly browned, not dark. Nut sugars and proteins brown quickly in a hot oven, and the almonds keep darkening after they leave the heat. Overbaking turns them bitter, so check them near the end of the 10 minutes.

“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.

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