Salted Almonds
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Soak the almonds in water for 1 hour.
Drain the almonds and spread them on a baking sheet.
Sprinkle coarse sea salt over the almonds.
Bake
Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, stirring occasionally, until dry and crisp.
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
- Raw almonds
- Provide the nut base that becomes crisp and dry through baking after soaking.
- Coarse sea salt
- Adds savory seasoning that stands out on the almonds' surface.
The step that matters
Baking until dry and crisp. Soaking adds moisture to the almonds, so they must bake long enough to drive that water off. Stopping early leaves them soft, while stirring helps them dry evenly.
“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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