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Burnt Almonds

Burnt Almonds are almonds coated in syrup, sometimes colored with cochineal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Burnt Almonds

Why it works: Almond and syrup work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 746 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Burnt Almonds

Ingredients

Directions

Make the almonds

  1. Sift the almonds and place them in syrup that is boiling almost to caramel.

  2. Stir until cold, then separate them in a sieve, breaking any that stick together.

Coat and finish

  1. Prepare another pan of syrup and coat the almonds twice.

  2. Once done, separate the almonds from each other.

  3. For red almonds, add some cochineal to the syrup.

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.

Photo for illustrative purposes only · Contact us to use it

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 + syruptop 21% of all pairs
    Smell alikelow
    Cooked together746 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Fine jordan almonds
Form the core that the hardened syrup coating is built around.
Syrup
Hardens into a crisp, sugary coating that sets around each almond.

The step that matters

Stirring the almonds until cold. Stirring while the syrup cools makes it crystallise and turn opaque and sandy, so the almonds separate as individual pieces instead of clumping into one mass.

“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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