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Salt Peanuts

Roasted peanuts tossed in olive oil and lightly salted.

From an old cookbook · modernised transcription
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Why it works: Olive and peanut match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,027 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Salt Peanuts

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

  1. Shell and remove the brown skin from the peanuts.

  2. Place the peanuts in a baking pan and pour the olive oil over them.

Bake and season

  1. Bake at 400°F (200°C) until slightly brown, stirring occasionally.

  2. When done, dust lightly with fine salt.

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. Olive + peanuttop 7% of all pairs
    Smell alikestrong
    Cooked together1,027 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Peanuts
Provide the nutty base that toasts and browns in the oven.
Olive oil
Conducts heat for even browning and coats the peanuts so the salt adheres.

The step that matters

Watching the browning. Peanuts keep darkening from residual heat after leaving the oven, and stirring helps them brown evenly. Removing them at slight browning prevents a scorched, bitter flavor.

“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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