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Dessert

Salt Almonds

Roasted almonds seasoned with olive oil and fine dairy salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Almond and olive match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,875 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Salt Almonds

Ingredients

Directions

Prepare

  1. Shell and blanch the almonds.

  2. Heat the olive oil in a pan until it reaches blue heat.

Fry the almonds

  1. Add the almonds and stir gently until they are evenly browned.

  2. Remove the almonds from the pan and place them on absorbent paper.

Salt and serve

  1. Once the paper has absorbed the excess oil, sprinkle the almonds with fine dairy salt.

  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 + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together1,875 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Almonds
The main ingredient; browning in hot oil gives them a toasted, nutty flavor and crisp texture.
Olive oil
Fat that conducts heat evenly, browns the almonds, and carries flavor into them.

The step that matters

Stirring the almonds until evenly browned. Nuts brown through sugars and proteins reacting under heat, and they keep cooking from residual heat after leaving the pan. Removing them at the right colour prevents a bitter, burnt taste, while stirring gently keeps the browning even.

“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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