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Dessert

Amandes Salees— Salted Almonds

Roasted almonds seasoned with salt and a light gum arabic solution.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Amandes Salees— Salted Almonds

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Parboil and peel the Jordan almonds.

  2. Spread the almonds on a clean baking sheet.

Roast and coat

  1. Roast in a 400°F (200°C) oven until lightly colored.

  2. Sprinkle with a light solution of Gum Arabic and dredge with fine salt.

  3. Allow the almonds to cool and serve in small shells.

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

What each ingredient does

Jordan almonds
Form the main body of the snack and provide the nutty flavor and crunch when roasted.
Gum arabic
Acts as a thin binder that helps the fine salt stick to the almonds' surface.
Fine salt
Seasons the surface of the almonds and contrasts with their sweetness.

The step that matters

Roast until lightly colored. Roasting drives browning reactions that develop the almonds' flavor and crispness. Removing them too early leaves them raw-tasting and soft, while overcooking makes them bitter and dark.

“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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