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Salted Almonds

Roasted almonds tossed with butter and coarse sea 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 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 the almonds

  1. Blanch the almonds by pouring boiling water over them.

  2. Remove the skins from the almonds.

  3. Place the almonds in a pan.

Roast and season

  1. Brown them slightly in a 400°F (200°C) oven.

  2. Remove from the oven and stir in the butter to moisten the nuts.

  3. Sprinkle with coarse sea 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

Almonds
Browning in the oven develops their toasted, nutty flavor and crisp texture.
Butter
Coats the warm nuts, moistening them and carrying flavor to the surface.

The step that matters

Brown them slightly in the oven. Nuts go from golden to burnt quickly because their oils and natural sugars darken fast at 400°F. Pull them when they are just lightly colored, since they keep darkening slightly as they cool.

“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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