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Dessert

Salt Almonds

Roasted almonds seasoned with olive oil and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Olive and almond 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

  1. Heat the olive oil in a pan over medium heat.

  2. Add the blanched almonds and cook until they are browned.

  3. Remove from heat and sprinkle with salt to taste.

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. Olive + almondtop 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

Blanched almonds
Provide the main body of the dish, browning in the hot oil to develop a toasted, nutty flavor.
Olive oil
Conducts heat evenly around the almonds and carries flavor, helping them brown and turn crisp.

The step that matters

Cooking the almonds until browned. Almonds can go from golden to burnt quickly over medium heat. Browning develops their toasted flavor, but pulling them off heat too late leaves a bitter taste, so watch closely and stop as soon as they are evenly colored.

“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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