Salted Almonds - Historical Recipes - Sew Historically (2024)

Roasted salted almonds – an easy, satisfying snack – were already popular in the Victorian and Edwardian era.

‘At intervals about the center were cut glass and fancy china dishes of pimolas, salted almonds, and pecans, and pink and green confections, with little fancy Venetian salt dishes conveniently near the plates.’ (The Home Science Cook Book, 1902)

In the Victorian and Edwardian era, salted almonds were served at formal dinners, such as at Christmas dinners: ‘Salted almonds make a nourishing side dish at luncheon, or for dessert.’ (Meals Medicinal, 1905) ‘In the centre of the table should be either a vase of flowers or a dish of fruit. Ferns make a very attractive effect. There should be small dishes of candies, figs, prunes, crystallized ginger, etc. Olives or radishes, salted almonds, etc., should be set in pretty little dishes on the table. These, with the silver, glass carafes of water, and wine decanters, complete the decoration of the table.’ (Household Companion: Book Of Etiquette, 1909)

‘Instead of serving the cheese after the hot entremets […] pass around the fresh fruits, stewed, candied and dried fruits, bonbon cases, bonbons, mottoes, ices, strawberries and raspberries with cream when in season, passing cakes around at the same time. Serve Madeira wine, Muscatel and Frontignan, also plates of salted almonds.’ (The Epicurean, 1893) ‘Salted almonds are eaten with dinner as an aid to digestion.’ (Food And Feeding In Health And Disease, 1915) ‘To be of service as digesters they must not be baked, fried or browned.’ (Mrs. Rorer’s Diet For The Sick, 1914)

In the Victorian era, blanched almonds were coated with gum arabic, while in the Edwardian era and the 1920s, blanched almonds were coated with oil and roasted in the oven or deep fried in olive oil. Then the almonds were sprinkled with salt. Below are four historical recipes for salted almonds and a recipe for prunes stuffed with salted almonds. I tried the Edwardian salted almonds and the Edwardian fried almonds: Both were delicious but I prefer the fried almonds.

Salted Almonds – Historical Recipes

Victorian Salted Almonds

  • blanched almonds
  • gum arabic
  • fine salt

‘Select fine, whole almonds, peel and lay them on a paper-covered baking sheet. Push this into a hot oven and when roasted to a fine golden brown throw them into a basin and sprinkle with a little water, slightly thickened with gum arabic, then dredge with very fine salt through a salt box having a perforated lid. Stir the almonds from time to time until dry. then leave to cool.

Hazel-nuts, walnuts, and pistachios can also be salted; these are generally dressed in crimped paper cases or small fancy boxes; they are passed around with the desert, or at the same time as the hors d’ceuvre, and then left on the table during the entire length of the dinner.’ (The Epicurean, 1893)

Edwardian Salted Almonds

  • 1 pint blanched almonds
  • 2 tbsp olive oil or melted butter
  • 2 tbsp salt

‘Shell the nuts and blanch by covering for a moment with boiling water, then put in cold water and rub off the skins. To a pint of nuts add two tablespoons of olive oil or melted butter, let them stand for an hour or two, stirring occasionally. Then sprinkle with two tablespoons of salt, and put in a moderate oven and bake till all are a delicate brown, fifteen or twenty minutes, stirring often.’(The Home Science Cook Book, 1902)

‘The more slowly they are baked the drier they become, and thus will remain crisp longer. This may take an hour. A large quantity of nuts may be prepared this way and kept in a closed jar almost indefinitely.’ (Every Woman’s Cook Book, Recipes And Food Combinations For The Household, 1922) ‘Almonds prepared in this way, if kept in a tin box, will remain fresh for some time and can be reheated at any time, to make them crisp.’ (Around-The-World Cook Book, 1913)

I roasted the almonds at 200°C for 5 – 10 minutes.

Edwardian Fried Almonds

‘If in a hurry for the nuts, they may be fried in deep fat and they will be very good for a short time, but they lose their crispness sooner if prepared this way. Olive oil is much better than butter as it browns so slowly.’ (Every Woman’s Cook Book, Recipes And Food Combinations For The Household, 1922)

  • blanched almonds
  • 3/4 cup oil
  • salt

‘In a saucepan or the chafing-dish put three-fourths of a cup of oil, and when this is hot put in the nuts, a few at a time. Stir until they become a delicate brown, then drain on paper. The nuts are cooked more evenly and become more brittle than when done in the oven.’ (The Home Science Cook Book, 1902)

1920s Salted Almonds

  • 1 cup blanched almonds
  • 1 tbsp olive oil
  • salt

‘Heat one tablespoon olive oil in chafing dish; add one cup blanched and dried almonds. Stir until evenly colored. Drain and sprinkle with salt.’ (Lowney’s Cook Book, 1921)

Prunes Stuffed With Salted Almonds

  • prunes
  • salted almonds

‘For a dinner confection, stuff prunes with salted almonds’ (Mrs. De Graf’s Cook Book, 1922).

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Salted Almonds - Historical Recipes - Sew Historically (2024)

FAQs

How to make salt stick to almonds? ›

In a liquid measuring cup or small bowl, add the water. Stir in the salt (and sugar, if using) until it's completely dissolved. Pour the nuts into the water solution, ensuring all of the nuts get coated. Let the nuts sit for about five minutes.

How do you get salt to stick to unsalted almonds? ›

There are four ways to salt unsalted nuts: heat them in a pan, steam them, soak them in brine, or spray and dry them in oil. Heating them in a pan is quickest, steaming is healthiest, brine is best for shelled nuts, and roasting is best for maximum crispness.

How much salt do you need to activate almonds? ›

DIY activated almonds:

Place your raw almonds (not roasted or salted) in a nice big bowl and add enough water to cover them well because they will plump up. For every cup of nuts add 1 teaspoon of salt. Leave them to soak overnight or for around 12 – 14 hours.

Why do you soak almonds before roasting? ›

Well soaking almonds helps to release enzymes which aid in digestion. It's also beneficial with the the digestion of fats. Monounsaturated fats help curb your appetite and keep you full. Help to reduce bad cholesterol and increase the good.

How to get seasoning to stick to almonds? ›

How do you get seasoning to stick to roasted almonds? Coat the almonds with beaten egg whites, then sprinkle with desired seasoning and toss until evenly coated.

How to eat almonds for the brain? ›

Almonds contain L-carnitine and riboflavin that helps in the growth of brain cells. One major chemical that helps the brain in cognitive function is phenylalanine and almonds do have this chemical in them. Consuming just five pieces of almonds every morning can help you boost your brainpower.

Why do you soak almonds in water? ›

Almonds are rich in Vitamin E, which is known to be good for the brain. Soaking them helps to release this vitamin, making it more easily absorbed by the body. Additionally, the soaked almond's skin is softer and easier to digest, meaning that more nutrients are available for the body to use.

How many almonds can I eat a day? ›

When compared ounce for ounce, almonds are the tree nut highest in protein, fiber, calcium, vitamin E, riboflavin and niacin. Just remember 1-2-3. 1 ounce of almonds, or about 23 almond nuts, is the ideal daily portion recommended by the Dietary Guidelines for Americans.

Can you roast almonds at home? ›

Oven method:

Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Add whole, slivered, or sliced almonds in a single layer to the parchment paper-lined baking sheet. Roast whole almonds 10 to 15 minutes, stirring occasionally to prevent scorching.

Why are my roasted almonds chewy? ›

Bake 15 minutes at 350°. I usually take them out and give them a stir about halfway through (because coconut oil is hard at first, stirring helps the oil to be evenly distributed). Let your almonds cool completely before enjoying them. They will be weird and chewy until they are cool.

Can you toast almonds in an air fryer? ›

Nuts You Can Toast Directly in the Air Fryer Basket:

Raw almonds (whole): 5 to 6 minutes. Raw cashews: 4 to 5 minutes. Raw hazelnuts (skin-on): 4 to 5 minutes (see Cook's Note) Raw macadamia nuts: 3 to 4 minutes.

How do you get seasoning to stick to almonds? ›

How do you get seasoning to stick to roasted almonds? Coat the almonds with beaten egg whites, then sprinkle with desired seasoning and toss until evenly coated.

How does seasoning stick to almonds? ›

To get the spices to stick to the nuts, use egg whites, butter, coconut oil, olive oil or blanch the nuts in boiling water. Some recipes call for nuts to be fried in oil prior to seasoning, but this adds unnecessary fat – you can make them just a delicious without all the extra calories.

How to get seasoning to stick to smoked almonds? ›

Alternatively, you could also give them a quick mist with some cooking spray which would minimize the amount of oil needed and allow the seasonings to adhere. I would suggest this method if you are using pre-roasted nuts so that you don't risk turning them bitter by heating them too much.

How do you add salt to dry roasted almonds? ›

After baking, coat the warm nuts with a bit of olive oil and a couple shakes of sea salt and let them cool. They soak up all that goodness and then look like the perfectly roasted almonds that they are.

References

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