Skip to main content
Dessert

Salted Almonds

Salted almonds are toasted almonds coated with butter and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 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 and place them in a baking pan.

  2. Add the butter and bake in a 400°F (200°C) oven.

Roast and season

  1. Watch and shake the pan until the almonds are nicely browned.

  2. Remove from the oven and lift the almonds carefully from the grease.

  3. Dust the almonds thickly with coarse sea salt.

  4. Place them in a cool place immediately.

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
Form the main body of the snack and brown to give a toasted, nutty flavor.
Butter
Coats the almonds and carries heat so they brown evenly and take on a rich flavor.
Coarse sea salt
Adds a salty finish that contrasts with the sweetness of the toasted almonds.

The step that matters

Watch and shake the pan until the almonds are nicely browned. Almonds go from golden to bitter within a short time because their sugars and proteins keep browning after they look done. Shaking the pan spreads the heat evenly so the nuts color uniformly and do not scorch in spots.

“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.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes