Name: Vanilla Cream Almonds
Ingredients: almonds; cream; syrup

Why it works: Cream and syrup are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Vanilla Cream Almonds

Ingredients

almonds
cream
syrup

Directions

Roast the almonds until they turn brown when broken.
Roll out the cream to a thickness of ½ inch.
Cut the cream into strips about ½ inch wide.
Wrap each almond smoothly in the cream.
Place the wrapped almonds in a warm area for a few hours to harden.
Crystalize the almonds in syrup as directed for liqueurs.

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.

Cream + syruptop 12% of all pairs

Smell alikemoderate

Cooked together1,964 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Almond + creamtop 16% of all pairs

Smell alikemoderate

Cooked together5,130 recipes

Shared aroma: 2-heptanol (bitter, floral).
Almond + syruptop 21% of all pairs

Smell alikelow

Cooked together746 recipes

Shared aroma: ethanol (alcoholic, ethereal).