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Glazed Almonds

Glazed almonds are almonds coated in a sugar syrup that hardens into a sweet glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Almond and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Glazed Almonds

Ingredients

Directions

Prepare

  1. Blanch and dry the almonds.

Make the glaze

  1. In a saucepan, combine sugar and water, and boil for about 10 minutes.

  2. Add the almonds to the boiling syrup and continue boiling until the nuts turn a pale yellow.

  3. Remove from heat and stir until the syrup crystallizes.

Cool and serve

  1. Spread the glazed almonds on waxed paper to cool.

  2. Serve like salted almonds.

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 + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Almonds
Form the nut base, providing the crunchy texture and nutty flavor of the finished dish.
Sugar
Provides sweetness and, once boiled into syrup and crystallized, forms the hard glossy coating on the nuts.

The step that matters

Boiling the almonds until pale yellow, then stirring. Sugar syrup darkens and turns bitter as it caramelizes at higher temperatures, so stopping at pale yellow keeps the flavor mild. Stirring encourages the syrup to crystallize into a dry, sugary coating rather than a sticky film.

“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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