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Dessert

Salt Almonds

Roasted almonds coated with oil or butter and coarse sea salt.

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 ↓

Salt Almonds

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Blanch the almonds and let them cool.

  2. Add the salad oil or melted butter and let them sit for one hour.

  3. Sprinkle with coarse sea salt.

  4. Place the almonds in a bright baking pan.

Bake

  1. Bake in a moderate oven at 350°F (175°C), stirring occasionally, until golden brown, about twenty minutes.

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
The nut base that toasts and turns golden brown in the oven.
Salad oil or melted butter
Fat that coats the almonds, helping the salt stick and promoting even browning.

The step that matters

Stirring occasionally while baking. Almonds brown unevenly and the thin edges can scorch before the centers color. Stirring moves them around so they toast evenly and reach golden brown without burning.

“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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