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White Almond Toffee

A caramelized sugar confection with butter and blanched almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and almond 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 ↓

White Almond Toffee

Ingredients

Directions

  1. In a saucepan, combine the sugar, butter, and cold water.

  2. Boil the mixture for about 15 minutes.

  3. Stir in the blanched almonds.

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. Butter + almondtop 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. Sugar + almondtop 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

Sugar
Forms the base of the toffee and sets into a hard, brittle candy as the water boils off.
Butter
Adds fat for a rich flavor and a smoother, less grainy bite.
Blanched almonds
Add crunch and a nutty flavor that contrasts with the brittle toffee.

The step that matters

Boiling the mixture. Boiling evaporates water and concentrates the sugar. Stopping too early leaves the toffee soft and sticky, while boiling too long can make it bitter or burnt.

“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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