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Dessert

Salted Almonds

Salted almonds are blanched almonds coated with butter and sea salt, then baked until crisp.

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 ↓

Salted Almonds

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Combine the blanched almonds and melted butter in a bowl, stirring well.

  3. Let the mixture stand for 1 hour.

  4. Sprinkle the almonds with coarse sea salt, using 1 tablespoon for each cup of nuts.

Roast and finish

  1. Place the almonds in the oven and stir occasionally until they turn a delicate brown, about 15 minutes.

  2. Remove from the oven when they are crisp.

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

Blanched almonds
Provide the nut base that becomes crisp and lightly browned when roasted.
Melted butter
Coats the almonds so the salt adheres and the nuts brown evenly with added richness.

The step that matters

Removing the almonds when crisp. Nuts keep firming as they cool, and over-roasting darkens them and makes them bitter. Pulling them once they are crisp and delicately browned keeps the flavour clean and the texture crunchy.

“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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