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Salted Almonds

Roasted almonds coated with butter or oil 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 ↓

Salted Almonds

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Dry the almonds thoroughly.

  2. In a bowl, stir in the melted butter or oil, coating each almond.

  3. Mix thoroughly with the salt.

Roast and finish

  1. Lay the almonds on a baking sheet and place in a 350°F (175°C) oven.

  2. Shake and turn the pan occasionally.

  3. Remove when golden brown, pick out the almonds, and discard the loose salt.

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

Blanched almonds
Provide the crunchy nut base that carries the salt and fat.
Sweet butter or oil
Coats the almonds so the salt sticks and the nuts brown evenly and taste rich.
Coarse sea salt
Seasons the outside of the almonds, adding the main savory flavor.

The step that matters

Remove when golden brown. Nuts keep browning from residual heat after leaving the oven, and they go bitter if overbaked. Pull them when they are golden, since they darken quickly near the end of roasting.

“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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