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Salad

Salted Almonds

A simple preparation of almonds coated with butter and salt, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 Almonds

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Blanch the almonds in boiling water, then drain and cool.

  2. In a pan, combine the almonds with melted butter and stir well.

  3. Let the mixture stand for 1 hour.

Season and brown

  1. Sprinkle the almonds with coarse sea salt.

  2. Place the almonds in a 350°F (175°C) oven to brown, stirring occasionally.

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 + 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
Provide the main body of the snack and toast to a crisp, nutty texture when browned.
Melted butter
Coats the almonds so they brown evenly and gain a rich flavor in the oven.
Coarse sea salt
Adds a sharp salty flavor that contrasts with the sweet, toasted nuts.

The step that matters

Browning in the oven. Almonds can go from golden to burnt quickly, and the sugars and proteins in the nut skins brown fast at this heat. Stirring occasionally helps the nuts color evenly and keeps some from scorching.

“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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