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 ↓
How to Make Burnt Almond in the Revolving Pan
Ingredients
Directions
The book gives no oven temperature. The 230°F (110°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the almonds
Parch and gum coat the almonds, then let them dry overnight.
Place the gum-coated almonds in a revolving pan with steam turned on.
Coat with sugar
Divide the sugar into 6 parts, using 1 lb glucose for every 10 lbs sugar.
Boil the first part of sugar at 230°F (110°C).
Pour the boiled sugar over the almonds until they are thoroughly wet.
Stop adding sugar when the almonds begin to form lumps, then let them revolve while separating them with your hand.
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.
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Sugar + almondtop 18% of all pairsSmell alikemoderateCooked 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
- Almonds
- Form the core that the sugar coating builds around and crystallises onto.
- Sugar
- Forms the crisp, sweet, hard shell as it cooks and dries around each almond.
- Glucose
- Limits sugar crystallisation, keeping the coating smooth and less likely to turn grainy.
The step that matters
Stop adding sugar when the almonds begin to form lumps. Adding sugar too long causes clumping and an uneven, thick coating. Stopping at the first lumps and separating them while revolving keeps each almond evenly coated and loose.
“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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