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Dessert

Salted Almonds

Salted almonds are almonds that have been boiled, peeled, coated with butter or oil, salted, and roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Prepare

  1. Shell the almonds and place them in a bowl.

  2. Cover with boiling water and let stand for five minutes.

  3. Pour off the water, replace with cold water, and rub off the brown skins.

  4. Shake in a colander until dry.

Coat and roast

  1. In a shallow dish, mix the nuts with one tablespoon of melted butter or oil per cup of nuts.

  2. Let stand for one hour.

  3. Sprinkle with coarse sea salt, one tablespoon per cup of nuts, and place in a greased paper bag.

  4. Fasten the bag and roast for ten minutes, shaking occasionally.

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
Form the crunchy, nutty body of the snack and carry the flavour.
Melted butter or olive oil
Coats the nuts so the salt sticks and the surface roasts evenly and turns golden.
Coarse sea salt
Seasons the outside of the nuts and gives the surface a savoury crunch.

The step that matters

Drying the almonds before coating. Any water left on the skins keeps the oil and salt from clinging evenly and slows browning, so the nuts can roast unevenly or steam. Shaking them dry in the colander first helps the coating stick and the roasting go evenly.

“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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