Salt 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.
Roast and salt
Roast the blanched almonds in a pan over medium heat until lightly browned.
Do not roast beyond a light brown to prevent burning.
Remove from heat, sprinkle with coarse sea salt, and 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
- Roasting browns the skins and sugars, developing a toasty, nutty aroma and crisp texture.
The step that matters
Stopping the roast at light brown. Almonds keep darkening from residual heat after they leave the pan, and their sugars scorch quickly once browning goes past light brown. Removing them at light brown lets them finish evenly without a burnt, bitter taste.
“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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