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Salted or Roasted Almonds

Roasted almonds coated with butter and coarse sea salt.

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 or Roasted 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. Blanch the almonds.

  2. Mix the blanched almonds with melted butter and coarse sea salt until well combined.

Roast

  1. Spread the mixture over a baking pan.

  2. Bake at 400°F (200°C) for 15 minutes, stirring often, until they are bright yellow‑brown and 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

Almonds
The main ingredient; dry heat toasts them, developing a nutty flavor and crisp texture.
Melted butter
Adds fat that coats the nuts, promoting even browning and helping the salt adhere.

The step that matters

Stirring while baking. Nuts can shift from toasted to burnt quickly, and unevenly heated nuts brown at different rates. Stirring often exposes every piece to the pan's heat, so they colour evenly and do not scorch on one side.

“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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