Skip to main content
Dessert

Almond Nut Candy

A confection made from blanched almonds, confectioner's sugar, and butter.

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

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 ↓

Almond Nut Candy

Ingredients

Directions

  1. Take any quantity of blanched almonds and the same amount of confectioner's sugar.

  2. Dissolve the sugar over low heat without boiling.

  3. Once dissolved, add the almonds and stir rapidly.

  4. Pour the mixture into buttered tins and press flat with a buttered knife.

  5. Allow to cool before cutting into pieces.

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).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Blanched almonds
Form the bulk of the candy and give it a crunchy, nutty texture.
Confectioner's sugar
Dissolves into a syrup that coats the almonds and binds them as the mixture sets.
Butter
Greases the tins and knife so the candy releases cleanly and can be pressed flat.

The step that matters

Dissolve the sugar over low heat without boiling. Sugar that is heated gently melts into a smooth syrup. If it boils, the syrup can crystallise or turn grainy as it cools, and the candy loses its smooth texture.

“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