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Salt Almonds

Roasted almonds tossed in butter and coarse sea salt.

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 ↓

Salt 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.

Roast

  1. Blanch the almonds and place them in a baking pan.

  2. Add the butter and bake in a 400°F (200°C) oven, shaking occasionally until browned.

Finish

  1. Remove from the oven and lift the almonds from the grease.

  2. Dust the almonds thickly with coarse sea salt and place them in a cool place immediately.

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 body of the snack and brown to a nutty, toasted flavor in the oven.
Butter
Adds fat that helps the almonds brown evenly and carries flavor to the nut surfaces.

The step that matters

Lift the almonds out of the butter promptly. Nuts left sitting in hot butter keep absorbing fat and turn greasy. Removing them from the grease lets the surface dry and crisp, and helps the salt stick.

“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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