Salted Almonds
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Blanch the almonds in boiling water for 1-2 minutes, then drain them.
Roast and season
Roast the almonds in a pan over medium heat until lightly browned, then remove from heat.
Sprinkle with coarse sea salt.
Spread out to cool.
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
- Provide the nutty base, which browns and develops toasted flavor and crunch when roasted.
- Coarse sea salt
- Seasons the surface of the roasted nuts, adding salty flavor and a crisp contrast.
The step that matters
Roast until lightly browned. Browning comes from Maillard reactions and caramelization, which build toasted, nutty flavor. Stopping too early leaves the almonds tasting raw and pale, while continuing too long can scorch the sugars and make them bitter. Watch the color closely and remove them from heat as soon as they are lightly browned.
“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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