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Dessert

Almonds Grilled

A sweet treat of blanched almonds coated in a boiled sugar syrup and cooled to a caramelized finish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Almond and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Almonds Grilled

Ingredients

Directions

Prepare

  1. Dry the blanched almonds in an open oven or by patting them between two cloths.

  2. Combine the confectioner's sugar and water in a saucepan.

Make the caramel

  1. Bring the mixture to a boil until it threads from the spoon.

  2. Add the almonds to the boiling syrup.

  3. Stir occasionally until the almonds change color.

  4. Remove the saucepan from heat.

  5. Stir the syrup until it crystallizes.

Cool

  1. Spread the almonds on a platter to cool.

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 + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Blanched almonds
Form the nut base that the boiling sugar syrup coats and browns.
Confectioner's sugar
Dissolves into syrup that cooks down, then crystallizes into a sweet, crisp coating.

The step that matters

Boil the syrup until it threads from the spoon. The syrup must reach the right concentration. If it is undercooked, the coating stays sticky. If it is overcooked, the sugar turns bitter and can burn. Watching for the thread stage gives the right balance of sweetness and crunch.

“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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