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Almonds Cinnamon

Roasted almonds coated in clarified sugar and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almonds Cinnamon

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare and brown

  1. Preheat your oven to 300°F (150°C).

  2. Rub a pan with butter.

  3. Brown the blanched almonds in the pan.

Coat and dry

  1. Mix the clarified sugar with powdered cinnamon.

  2. Add the almonds to the sugar mixture and coat them well.

  3. Lay the coated almonds separately on baking sheets.

  4. Dry the almonds in the oven.

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 + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Butter + cinnamontop 15% of all pairs
    Smell alikemoderate
    Cooked together17,784 recipes

    Shared aroma: anethole (sweet, anise).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Blanched almonds
Form the main body and provide a toasty, nutty flavour when browned.
Butter
Adds fat that helps the almonds brown in the pan and carries flavour.
Clarified sugar
Sweetens and forms a coating that dries into a crisp, glossy shell.
Powdered cinnamon
Contributes warm, aromatic spice that flavours the sugar coating.

The step that matters

Lay the coated almonds separately before drying. Spreading the almonds apart lets moisture escape evenly, so the sugar coating dries into a crisp shell instead of steaming, softening, and sticking together in clumps.

“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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