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Dessert

Malted Brazil-nuts

A treat made by blanching Brazil nuts, mixing with malt extract, drying, and grinding into a meal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Brazil nut and malt work together. They rank in the top 48% of all ingredient pairs, and cooks put them together in 1 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Malted Brazil-nuts

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Blanch the Brazil nuts by heating them in the oven until the skins can be rubbed off.

  3. Grind the blanched nuts to a meal.

Malt and dry

  1. Mix the nut meal with the malt extract until well combined.

  2. Spread the mixture out to dry completely.

  3. Once dried, grind the mixture to a meal again.

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. Brazil nut + malttop 48% of all pairs
    Smell alikelow
    Cooked together1 recipe

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Brazil nuts
Provide the main body and rich, oily flavor of the meal.
Malt extract
Adds sweetness and a malty aroma to the nut meal.

The step that matters

Spread the mixture out to dry completely. Residual moisture left in the meal can cause it to clump, spoil, or turn rancid sooner. Drying fully before the second grind keeps the texture dry and free-flowing.

“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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