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Dessert

Salted Almonds

Salted almonds are blanched, skinned, buttered, baked, and salted.

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

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the almonds

  1. Remove the shells from the almonds and blanch them by pouring boiling water over them.

  2. Let the almonds sit in the water until it cools slightly, then remove the brown skins.

  3. Place the blanched almonds on a baking pan.

Bake and salt

  1. Pour enough melted butter over the almonds to moisten each one.

  2. Bake in a 400°F (200°C) oven until browned.

  3. While still moist, sprinkle heavily 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
Provide the main body of the snack, toasting to a crisp, nutty flavor when baked.
Melted butter
Coats each almond so it browns evenly and carries the salt.
Coarse sea salt
Adds savory seasoning that stands out against the sweet, nutty almonds.

The step that matters

Salting while still moist. Coarse salt sticks only to the oily, moist surface right after baking, so sprinkling later lets most of it fall off. Salt applied while the butter is still wet adheres evenly and seasons each almond.

“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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