Salted 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.
Prepare
Blanch and dry the almonds.
Place them in a large dripping pan and pour enough oil to moisten them.
Bake and season
Bake in a 400°F (200°C) oven, stirring often to prevent burning.
When they are an even light brown color, remove from the oven.
Sprinkle well with coarse sea salt and place on brown paper until the oil is absorbed.
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
- Form the crunchy body of the snack and brown in the oven to develop their nutty flavor.
- Oil
- Coats the almonds so the salt sticks and they toast evenly without drying out.
- Coarse sea salt
- Adds savory seasoning on the surface of the oily, toasted almonds.
The step that matters
Stirring while baking. Almonds have a high sugar and protein content, so they can scorch quickly at 400°F. Frequent stirring ensures even browning and prevents burnt bits, which taste 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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