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Dessert

Salted Almonds

Salted almonds are blanched almonds tossed with olive oil and salt, then roasted until brown.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Olive and nuts work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 186 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Salted Almonds

Ingredients

Directions

  1. Blanch almonds carefully.

  2. Add 1 teaspoon best olive oil to each 2 cups of nuts.

  3. Place in hot oven and stir often.

  4. When brown, remove and sprinkle with fine salt to taste.

Nutrition, whole recipe (rough)

145Calories
1 gProtein
16 gFat
0 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Walnut1 walnut half (4g)26
Salt1 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.

By Kaufman, Nettie M. Recipe from a historical cookbook (Internet Archive).

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. See the original page.

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.

  1. Olive + nutstop 15% of all pairs
    Smell alikemoderate
    Cooked together186 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Almonds (in the method)
Form the crunchy, toasted nut base that the oil and salt cling to.
Olive oil
Carries the salt and helps the nuts brown evenly in the oven.

The step that matters

Stirring in the hot oven. Nuts near the hot pan surface can scorch before the rest toast. Frequent stirring moves them around so they brown evenly and stop at the same golden colour.

“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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