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Dessert

Salted Almonds

A simple roasted almond snack seasoned with olive oil and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Almond and olive match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,875 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Salted Almonds

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Blanch the Jordan almonds carefully.

  2. Add 1 teaspoon of olive oil to the almonds.

Roast and salt

  1. Place the almonds in a 400°F (200°C) oven and stir often.

  2. When browned, remove from the oven and sprinkle with fine salt to taste.

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 + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together1,875 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Jordan almonds
The main ingredient; roasting browns the nuts and develops their nutty flavour.
Olive oil
Coats the almonds so the salt sticks and the surface browns more evenly.

The step that matters

Stop at browning. Almond skins and natural sugars darken quickly in a hot oven. Stirring often keeps the colour even, and removing the nuts as soon as they brown prevents bitter, burnt flavour.

“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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