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Snack

Salted Almonds

Roasted almonds coated with butter and salt, baked until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Salted Almonds

Oven, in the book's wordsA very moderate oven

Ingredients

Directions

The book says “a very moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the almonds

  1. Shell the almonds carefully to avoid breaking the nuts.

  2. Pour boiling water over the almonds and let them sit for a few minutes.

  3. Rub off the brown skin and let the almonds dry.

Season and bake

  1. In a bowl, combine the almonds with melted butter and salt.

  2. Spread the mixture in a shallow cake pan.

  3. Bake in a moderate oven at 350°F (175°C) for 20 minutes or until brown.

Cool

  1. Spread the almonds on a plate to cool.

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 main body of the snack, providing crunch and nutty flavor when toasted.
Melted butter
Coats the nuts so they brown evenly and take on seasoning.
Salt
Seasons the almonds and sharpens their nutty flavor.

The step that matters

Bake until brown. Baking the almonds until brown develops toasty flavor through browning, but they keep darkening after leaving the oven, so pull them as soon as they reach the target color.

“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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