Salted Almonds
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Soak the almonds in water for 1 hour.
Drain and spread the almonds on a baking sheet.
Sprinkle with coarse sea salt.
Bake and cool
Bake in a 350°F (175°C) oven for 15-20 minutes until golden brown.
Let cool before serving.
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
- Raw almonds
- Form the crunchy nut base and carry the flavour that browns in the oven.
- Coarse sea salt
- Adds seasoning that clings to the surface and sharpens the nutty flavour.
The step that matters
Bake until golden brown, then stop. Nuts keep darkening from residual heat after leaving the oven, and their sugars and proteins brown quickly near the end. A few extra minutes can turn them bitter, so check them near the end of the time range.
“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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