Almonds, Persian
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Blanch the almonds and steep them in the brine for a few minutes.
Dry the almonds and drizzle a little salad oil over them.
Bake and serve
Place the almonds on a baking sheet and bake in a 400°F (200°C) oven until hot and crisp, but do not let them burn.
Sprinkle a little cayenne over the almonds and serve while very hot.
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
What each ingredient does
- Sweet almonds
- Form the crisp, toasty body of the snack once baked.
- Salad oil
- Carries moisture-free fat that helps the almonds brown and crisp in the oven.
- Strong brine
- Salts the almond surface, seasoning them and flavoring the skins before baking.
The step that matters
Baking until hot and crisp without burning. Almonds go from toasted to bitter quickly because their sugars and oils brown fast at high heat. Watching closely lets the interior dry and crisp while the surface stays golden rather than scorched.
“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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