Salted Almonds
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
Blanch the almonds by pouring boiling water over them and letting them sit until the skins can be easily removed.
Dry the almonds on a towel.
Oil the tin and arrange
Rub the bottom of a pie tin with almond oil and place a small amount in the center.
Arrange the almonds in the tin and sprinkle salt over them.
Bake and finish
Bake in a hot oven at 400°F (200°C), shaking the pan occasionally.
When browned, remove from the oven, place in cheesecloth and shake well.
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
What each ingredient does
- Almonds
- Form the main body of the snack, and their natural sugars and oils brown and toast in the oven.
- Almond oil
- Thinly coats the nuts so the salt sticks and the almonds brown evenly and taste toasty.
The step that matters
Watching the almonds as they brown in the oven. Nuts go from golden to burnt quickly because their sugars and proteins brown fast at high heat. Shaking the pan spreads the heat evenly and helps prevent scorched spots.
“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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