Salted Almonds
Ingredients
Directions
Prepare
Blanch the almonds and wipe them dry.
Heat Snowflake oil in a frying pan until boiling.
Fry and finish
Place the almonds in a frying basket and lower them into the hot oil.
Fry until nicely browned, then remove from the oil.
Sprinkle with coarse sea salt and let them drain.
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
- Provide the nut base that fries to a crisp, toasty texture and nutty flavour.
- Snowflake oil
- Conducts heat to cook the almonds quickly, drying their surface and browning them.
The step that matters
Fry until nicely browned, then remove from the oil. Almonds keep darkening after they leave the hot oil because residual heat continues to cook them. Removing them at a light golden colour helps prevent a bitter, over-browned taste.
“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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