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.
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
- Almonds
- The main ingredient, which turns crisp and browns in the dry heat of the oven.
- Coarse sea salt
- Seasons the surface, adding a salty flavor that contrasts with the nut's natural sweetness.
The step that matters
Bake until golden. Browning comes from the Maillard reaction between sugars and proteins in the almonds. Pulling them when golden lets them crisp as they cool, while letting them darken too far turns them bitter.
“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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