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 the almonds
Boil water and blanch the almonds until skinned.
Lay the skinned almonds on a platter to dry for several hours.
Coat and roast
Dissolve a little gum arabic in a pan with minimal water.
Add the almonds to the dissolved gum arabic and coat them thoroughly.
Transfer the coated almonds to the oven at 350°F (175°C) and roast, stirring often, until they begin to color slightly.
Remove from the oven, spread on clean paper, and sprinkle with fine salt.
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 that the coating and roasting act upon.
- Gum arabic
- Dissolves into a thin film that binds the salt and helps the almonds hold their coating.
The step that matters
Roast until only slightly colored. Sugars and proteins brown quickly in dry heat, so stirring often and stopping at a slight color keeps the almonds from scorching and turning bitter.
“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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