Why it works: Egg and almond are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 12,645 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Spanish Salted Almonds
Ingredients
Directions
Prepare
Preheat the oven to 400 degrees.
Whisk the egg white in a bowl until it forms stiff peaks.
Add the almonds to the egg white and stir until the nuts are thoroughly coated.
Tip the mixture onto a baking sheet and spread out evenly in a single layer.
Sprinkle the salt over the almonds.
Bake and serve
Bake for 15 minutes, or until the egg white and salt are crusty.
Leave to cool completely.
Serve in bowls with a selection of other small tapas dishes, dips and pâtés.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Egg + almondtop 25% of all pairsSmell alikemoderateCooked together12,645 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg white
- Whisked to stiff peaks, it coats the almonds and dries into a crisp, crusty shell.
- Shelled unblanched almonds
- Form the crunchy base that the coating clings to and bakes around.
- Flaked sea salt
- Seasons the coating and adds savoury flavour against the nuts' sweetness.
The step that matters
Spreading the almonds in a single layer. Nuts piled on top of each other bake unevenly and stay soft in the middle, while a single layer lets moisture escape so the coating dries and crisps all over.
“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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