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Devilled Almonds

A fried almond dish seasoned with cayenne pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Devilled Almonds

Ingredients

Directions

Prepare

  1. Blanch the almonds and wipe them dry.

  2. Heat the butter in a frying pan.

Fry and serve

  1. Add the almonds and fry gently until they are a good brown color.

  2. Drain the almonds on a fine sieve.

  3. Sprinkle with cayenne pepper and coarse sea salt, then serve hot.

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).

  2. Almond + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,566 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Almonds
Provide the crunchy, nutty core that browns in the butter.
Butter
Conducts heat evenly and adds richness, helping the almonds brown and gain flavor.

The step that matters

Frying gently until browned. Gentle heat lets the almonds brown evenly through Maillard reactions without scorching the surface. Too much heat browns the outside quickly while the centre stays pale, and the sugars can burn and taste bitter.

Swap the almond

How well each one fits the dish's main ingredients (butter, pepper):

  1. Walnutfits about as well
  2. Black-eyed peafits about as well
  3. Almondthe original
  4. Lima beansfits about as well

Fit is the average pairing score against butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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