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Salted Almonds

Almonds roasted with oil or 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 moderate oven

Ingredients

Directions

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

Prepare

  1. Blanch the almonds and let them cool.

  2. Add the salad oil or melted butter to the almonds and let them sit for 1 hour.

  3. Sprinkle the almonds with coarse sea salt.

Bake

  1. Place the almonds in a bright baking pan.

  2. Bake in a 350°F (175°C) oven, stirring occasionally, until they are a delicate brown, about 20 minutes.

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
Provide the crunchy, nutty base that toasts to a golden brown in the oven.
Salad oil or melted butter
Coats the almonds so the salt sticks and the surface browns evenly while baking.

The step that matters

Bake until a delicate brown, stirring occasionally. Almonds darken quickly as sugars and proteins on their surface brown, and they keep cooking from residual heat after leaving the oven. Stirring spreads heat evenly so pale and dark spots do not form.

“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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