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Dessert

Salted Almonds

A simple preparation of almonds coated in butter, roasted, salted, and served cold.

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 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Shell the almonds and blanch them in boiling water for 30 minutes until the skins slip off easily.

  2. Remove the skins and spread the almonds out to dry for several hours.

Roast

  1. Melt the butter in a hot dripping pan, then stir the almonds in the butter to coat them.

  2. Roast the almonds in the oven at 400°F (200°C), stirring often until they begin to color faintly.

  3. Remove from the oven, shake in a colander to remove excess grease, and spread on a dish.

Season and serve

  1. Sprinkle with fine dry salt, stirring to ensure each nut is coated.

  2. Serve cold.

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
Provide the crunchy texture and the nutty flavor that browns during roasting.
Butter
Coats the almonds and carries heat, helping them color evenly and adding richness.

The step that matters

Roasting until faintly colored. Almonds keep darkening from residual heat after they leave the oven, and sugars and proteins brown quickly near the end. Stirring often and removing them early prevents bitter, burnt flavor.

“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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