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Dessert

Almond Chips

A sweet almond candy made by cooking sugar, water, glucose, and almonds into a thin sheet, then cutting into chips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and almond 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 ↓

Almond Chips

Ingredients

Directions

Make the syrup

  1. In a saucepan, combine the sugar, water, and glucose.

  2. Heat the mixture to 310°F (154°C).

Shape and cut

  1. Stir well before pouring the mixture onto a warm marble surface.

  2. Use a bowl knife to flatten the mixture as thin as possible.

  3. Cut into pieces quickly while still warm.

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. Sugar + almondtop 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

Sugar
Forms the brittle, glassy structure as the syrup cooks and then cools.
Glucose
Interferes with sugar crystals, keeping the brittle smooth rather than grainy.
Almonds
Add crunch and a nutty flavour to the brittle.

The step that matters

Heating the syrup to 310°F (154°C). This temperature brings the syrup to the hard-crack stage, where it sets brittle when cooled. Undercooked syrup stays chewy and may not set, while overcooked syrup turns dark and 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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