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Dessert

Salted Almonds

Roasted almonds soaked in sweet cream and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Almond and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,130 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

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.

Prepare

  1. Blanch the almonds.

  2. Soak the almonds in sweet cream for 15 to 20 minutes.

  3. Spread the almonds on baking tins.

Bake and serve

  1. Bake at 350°F (175°C) until golden brown.

  2. Sift coarse sea salt over the almonds before serving.

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.

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 + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Almonds
Provide the main body and crunch, browning to a golden, nutty flavour when baked.
Sweet cream
Coats the almonds so the salt adheres and the nuts take on a richer, softer surface.

The step that matters

Bake until golden brown. Almonds go from golden to bitter within minutes. Sugars and proteins in the nut brown quickly at the end of baking, so watch closely and pull them as soon as they reach golden brown.

“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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