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Dessert

Deviled Almonds

Deviled Almonds are toasted almonds flavored with cayenne pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Deviled Almonds

Ingredients

Directions

Prepare

  1. Blanch and dry the almonds.

Fry and serve

  1. Melt the butter in a frying pan over medium heat.

  2. Add the almonds and fry until golden brown.

  3. Drain the almonds on a sieve.

  4. Sprinkle with cayenne pepper and coarse sea salt, then serve hot.

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).

  2. Almond + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,566 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Almonds
Provide the crunchy body and nutty flavor that the finished snack is built on.
Butter
Fat that transfers heat evenly to the almonds and helps them brown and taste rich.

The step that matters

Fry the almonds until golden brown. Nuts keep cooking from residual heat after they leave the pan, and sugars and proteins in the skins darken quickly, so pulling them at light gold avoids a bitter, burnt taste. Draining them promptly stops the cooking.

Swap the almond

How well each one fits the dish's main ingredients (butter, pepper):

  1. Walnutfits about as well
  2. Black-eyed peafits about as well
  3. Almondthe original
  4. Lima beansfits about as well

Fit is the average pairing score against butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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