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Dessert

Salted Almonds

Salted almonds are roasted almonds seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,245 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

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 the almonds

  1. Pour boiling water over the shelled almonds and let them sit until the skins begin to loosen.

  2. Rub the almonds in a clean towel to remove the skins.

Roast

  1. Place the blanched almonds in a pan with a small amount of butter to prevent burning.

  2. Put the pan in a 400°F (200°C) oven. Watch the almonds closely and shake the pan frequently to ensure even browning.

  3. Remove the almonds from the oven and let them cool.

Finish and serve

  1. Dust a little coarse sea salt over the cooled almonds.

  2. Serve as a relish or with fine sherry or Madeira.

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

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

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

What each ingredient does

Shelled almonds
Provide the nut base that is roasted and seasoned as the main snack.
Butter
Adds fat and richness, helping the almonds brown evenly and resist scorching.

The step that matters

Shaking the pan during roasting. Almonds brown quickly and unevenly, and the outer pieces can scorch before the centers color. Frequent shaking moves them around so heat reaches all sides, and watching closely lets you pull them at the right color.

“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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