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Roasted Almonds

Roasted almonds are toasted in the oven with butter and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Roasted 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

  1. Preheat the oven to 400°F (200°C).

  2. Place the almonds in a saucepan with salt.

Roast and brown

  1. Roast the almonds in the oven until hot.

  2. Remove the saucepan from the oven and add butter.

  3. Shake the almonds over low heat until browned, being careful not to burn them.

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

Almonds
Form the main body of the dish, and roasting turns their raw flavor nutty and crisp.
Butter
Adds fat that carries flavor and helps the almonds brown evenly.

The step that matters

Shake the almonds over low heat until browned. Almond skins and sugars brown quickly and then scorch. Low heat and constant shaking spread the heat evenly, so the almonds color without turning bitter.

“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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