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Dessert

Salted or Roasted Almonds

A dish of almonds seasoned with butter and salt, baked until crisp.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Why it works: Almond and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,245 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Salted or Roasted Almonds

Ingredients

Directions

  1. Blanch half a pound of almonds.

  2. Put with them a tablespoonful of melted butter and one of salt.

  3. Stir them till well mixed.

  4. Spread them over a baking pan.

  5. Bake fifteen minutes, or till crisp, stirring often, until bright yellow-brown.

Nutrition, whole recipe (rough)

109Calories
0 gProtein
12 gFat
0 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Almond1 almond (1.2g)7

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Almonds
Form the main body of the snack and turn crisp and nutty when baked.
Butter
Fat that coats the almonds, helping them brown evenly and carry the seasoning.

The step that matters

Bake until bright yellow-brown, stirring often. Nuts go from golden to bitter within a short time. Stirring during baking exposes every almond to the oven's heat, so they brown evenly and do not scorch before they become crisp.

“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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