Salted Almonds
Ingredients
Directions
Prepare
Blanch the almonds and wipe them dry.
Fry and salt
Heat Snowflake oil in a frying pan until it reaches the boiling point.
Place the almonds in a frying basket and lower it into the hot oil.
Fry until the almonds are nicely browned.
Remove from the oil, sprinkle with coarse sea salt, and let them drain.
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
- Almonds
- Provide the nut base that toasts and turns crisp and browned during frying.
- Snowflake oil
- Conducts heat quickly to cook the almonds and brown their surface evenly.
The step that matters
Fry until nicely browned. Nut surfaces brown through Maillard reactions, and the almonds keep cooking from residual heat after removal. Pulling them too late makes the nuts dark and bitter.
“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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