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 ↓
Salt Almonds
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Blanch and dry the almonds.
Roast and season
Place them in a shallow baking pan and drizzle with butter or oil.
Brown in a 350°F (175°C) oven, stirring frequently.
Drain on unglazed paper and sprinkle with salt.
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.
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Almond + buttertop 11% of all pairsSmell alikemoderateCooked 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 main crunchy texture and nutty flavour once browned.
- Butter or olive oil
- Fat that conducts heat evenly and helps the almonds brown and taste rich.
The step that matters
Browning in the oven. Nuts can go from golden to burnt quickly. Stirring frequently ensures even browning, since the almonds at the edges of the pan heat faster than those in the middle.
“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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