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Burnt Almonds

A simple caramelized almond preparation using brown sugar and water.

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

Why it works: Sugar and almond are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Burnt Almonds

Ingredients

Directions

Make the caramel

  1. Put brown sugar and a little water in a saucepan.

  2. Stir until dissolved and let it boil for 1 minute.

  3. Add blanched almonds and stir until the sugar forms caramel.

Finish

  1. Once well coated, turn out the almonds and separate them.

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.

Photo for illustrative purposes only · Contact us to use it

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. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Brown sugar
Dissolves and cooks into the caramel coating that gives the almonds sweetness and color.
Blanched almonds
Provide the crunchy nut base that the caramel coats and sets around.

The step that matters

Stirring the sugar until it caramelizes. Sugar syrup can crystallize or burn quickly once it boils. Keeping it moving until dissolved helps it cook evenly, and removing it at the right color prevents 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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