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Salad

Salted Almonds

Salted almonds are almonds blanched, salted, and roasted until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Salted Almonds

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Blanch the almonds in boiling water and drain.

  2. Prepare a pan with fine hot salt.

Brown the almonds

  1. While the almonds are still wet, drop them into the hot salt.

  2. Remove the almonds and place them in a dripper lined with paper.

  3. Set the dripper in the oven at 400°F (200°C) and brown the almonds.

  4. Watch closely and remove them as soon as they turn light brown.

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

What each ingredient does

Almonds
Provide the main nut body that toasts and browns to a crisp, golden texture.
Sea salt
Seasons the almonds and, when hot, helps draw out moisture and encourage even browning.

The step that matters

Removing the almonds as soon as they turn light brown. Sugars and proteins on the nut surface keep darkening after they leave the heat, so waiting too long can turn them bitter and burnt. Watching closely lets them stop at a light, even golden colour.

“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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