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Burnt Filberts, White

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Nuts and syrup work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 168 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Burnt Filberts, White

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.

  1. Crack the Barcelona nuts and place the kernels in a copper pan.

  2. Roast the kernels in the oven at 350°F (175°C).

  3. In a separate pan, boil syrup until it reaches almost caramel consistency.

  4. Add the roasted filberts to the syrup and stir until they are fully coated.

  5. Give the filberts two coats, similar to burnt almonds.

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. Nuts + syruptop 23% of all pairs
    Smell alikelow
    Cooked together168 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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