Salted Almonds
Ingredients
Directions
Prepare
Shell, hull, and halve the almonds.
Heat hot lard or oil in a pot.
Add the almonds for a moment to heat through.
Remove the almonds onto paper.
Season and serve
Sprinkle with coarse sea salt while warm.
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
- Almonds
- Provide the crunchy, nutty base that the salt and fat coat and flavor.
- Hot lard or oil
- Carries heat into the almonds and gives them a rich, savory coating that helps salt stick.
- Coarse sea salt
- Adds a sharp, savory seasoning that contrasts with the nutty sweetness of the almonds.
The step that matters
Adding the almonds to the hot fat. Only a brief dip is needed to heat the almonds through. Leaving them too long can overbrown or scorch them, since sugars and proteins in nuts darken quickly at high heat, leaving a bitter taste.
“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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