Salted Almonds
Ingredients
Directions
Fry the almonds
Heat the cooking grease in a clean kettle until hot.
Add the almonds and stir until they are light brown.
Drain and salt
Strain the grease back into the can.
Spread the almonds on a large sheet of paper and sprinkle with salt.
Allow the almonds 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
- Are cooked in hot fat, which browns their surface and makes them crisp and toasted-flavored.
- Cooking grease
- Acts as the frying medium, transferring heat evenly to the almonds so they brown and crisp.
- Coarse sea salt
- Adds savory seasoning that sticks to the oily surface of the warm almonds.
The step that matters
Stir the almonds until light brown. Almonds keep cooking from residual heat in hot fat, so pulling them at the right light brown prevents bitterness and burnt flavor.
“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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