Salt Almonds
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the almonds
Boil water and add almonds.
Let them sit for 3 minutes.
Remove the skins from the almonds.
Dry the almonds on the stove for 10 minutes.
Roast and salt
Spread oil over the bottom of a pan with cheesecloth.
Add the almonds to the pan and place in the oven at 300°F (150°C).
Cook slowly until done.
Transfer almonds to brown paper and sprinkle with salt to taste.
Let them stand for 1 hour before serving.
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
- Provide the main bulk and fat, which toast into a crisp, nutty crunch.
- Sweet almond oil or olive oil
- Coats the almonds thinly so they brown evenly and the salt sticks.
- Coarse sea salt
- Adds the savory seasoning that defines the finished snack.
The step that matters
Cook slowly until done. Nut sugars and proteins brown quickly and can scorch at oven heat. Low, gradual heat roasts the almonds through to a crisp center while keeping the outside from burning and 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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