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Dessert

Almonds

Roasted almonds coated in butter and salted until crisp.

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

Almonds

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. Add the almonds and stir rapidly until they are coated in butter.

  3. Sprinkle the salt over the almonds and mix well.

Roast

  1. Place the pan in the oven at 350°F (175°C).

  2. Shake and stir the almonds every few minutes until they are light yellowish brown and crisp.

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. Butter + almondtop 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 turn crisp and toasted when roasted.
Butter
Coats the almonds so the salt sticks and they brown more evenly in the oven.
Coarse sea salt
Seasons the almonds and sharpens their nutty flavour.

The step that matters

Shake and stir the almonds every few minutes. Almonds near the pan's hot base or edges can scorch before the centre toasts. Regular stirring spreads the heat so they brown evenly and crisp rather than burn.

“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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