Boiled Salted Almonds
Ingredients
Directions
Boil the almonds in enough water to cover them for 5 minutes.
Drain the almonds and remove their skins.
Sprinkle the almonds sparingly with coarse sea salt.
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 main body of the snack; boiling loosens their skins so they slip off easily.
The step that matters
Removing the skins after boiling. Boiling softens the skin's bond to the nut, so the almonds should be drained and peeled while still warm. If they cool fully, the skins cling more firmly and are harder to remove cleanly.
“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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