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Salad

Salt Almonds

Salted almonds fried in lard, buttered, and seasoned with coarse 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 ↓

Salt Almonds

Ingredients

Directions

Prepare

  1. Blanch the almonds by pouring boiling water over them and removing the skins.

  2. Dry the almonds thoroughly.

Fry and season

  1. Fry the almonds in hot lard until golden brown.

  2. Drain the fried almonds, add butter, and sprinkle with coarse sea salt.

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
Form the crunchy, nut-based body of the snack that the frying and salt season.
Butter
Adds richness and a rounded, savoury flavour to the fried almonds.

The step that matters

Dry the almonds thoroughly. Any surface water left after blanching will spatter and cool the hot lard when the almonds go in. Thorough drying lets the almonds fry evenly and turn golden and crisp rather than soggy or greasy.

“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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