Skip to main content
Dessert

Salted Almonds

Salted almonds are almonds roasted with olive oil and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Almond and olive match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,875 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Salted Almonds

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the almonds

  1. Pour boiling water over the almonds and let them sit for a few minutes.

  2. Transfer the almonds to cold water and rub off the brown skins.

  3. Dry the almonds and measure them.

Season and bake

  1. Drizzle 2 teaspoons of olive oil over the almonds and let them sit for 2 hours.

  2. Sprinkle 2 teaspoons of coarse sea salt over the almonds and mix thoroughly.

  3. Spread the almonds in a pan and bake in a 350°F (175°C) oven until they are a delicate brown.

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 + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together1,875 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Almonds
Form the crunchy body of the snack and brown in the oven to develop nutty flavour.
Olive oil
Coats the almond surface so the salt adheres and the nuts toast evenly.

The step that matters

Bake until a delicate brown. Almonds darken quickly once their sugars and proteins begin to brown, and they keep cooking after leaving the oven. Pull them when they are just golden, since over-baking turns them bitter and burnt-tasting.

“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.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes