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Salted Almonds

Salted almonds from Erken 1914: blanched almonds are browned in butter in the oven and salted while warm; a variation is boiled in salt water and finished in butter in a pan. Served for breakfast or dinner.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 630 (falt i det fri)

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About the dish

Erken presents salted almonds as an English delicacy, served for breakfast or dinner - an early example of savory snacks in Norwegian cookbook history.

How to make it

  1. 1

    Blanch the almonds

    Place the almonds in boiling water and boil a few minutes. Pour off the water, cover the almonds with cold water, and rub off all the skins.

  2. 2

    Roast in the oven

    Place the almonds in a pot or ovenproof dish with melted butter and put it in the oven. Stir often so the almonds brown evenly.

  3. 3

    Salt

    Sprinkle salt over the almonds while they are warm.

  4. 4

    Variation

    Alternatively: blanch the almonds and boil them 10 minutes in salted water (2 dl salt to 1 liter water). Dry them and let them cook in 4 tablespoons butter over high heat. Then they need no extra salt.

Changes from the original

Amounts are taken from the alternative method and set up as an ingredient list with modern units. Both the main method (oven) and the variation method (pan) are included in the steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 630) → 1949 (korrekturlest, s. 761)~59% av teksten endretfjernetlagt til
Mandlerne sættes Mandlene settes over ilden varmen i kokende vand, vann, koker nogen noen minutter; vandet heldes vannet helles fra, og mandlerne dækkes mandlene dekkes med koldt vand, vann, alt skind tages væk. Mandlerne haves skinn tas vekk. Mandlene has i en gryte med smeltet smør og sættes ind settes inn i ovnen. Røres i ofte, saa så de brunes jevnt over det hele. Overstrøes med salt, salt mens de er varme. Eller de kan lages paa på en anden maate, annen måte, ikke dækket dekket med salt: 250 gr. mandler skoldes skåldes og kokes derefter kokesderefter i 10 minutter i saltet vand vann — 2 del. salt til 1 l. vand vann —, tørres tørkes og «trækker» «trekker» i 4 spiseskeer spiseskjeer smør over «rask» varme. Salte mandler serveres ved frokost Mandlene males eller skjæres fint op. Sukker, mandler og vann røres over varmen til middag sukkeret er smeltet om mandlene, tas av varmen, irøres sjokoladen og ansees særlig i England som en delikatesse. de stivvispede eggehviter.

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Frequently asked questions

Why are the almonds boiled before browning?
The almonds are boiled a few minutes in boiling water, cooled in cold water, and then the skin rubs off easily (blanching). Without this, the skin becomes tough and bitter in the finished almonds.
What is the difference between the two methods in the recipe?
In the first, the blanched almonds are browned in melted butter in the oven, with frequent stirring, and sprinkled with salt while warm. In the second, 250 g blanched almonds are boiled for 10 minutes in salted water (2 dl salt to 1 liter water), dried, and "cooked" in 4 tablespoons butter over high heat - these are therefore not coated with salt at the end.
When were salted almonds served?
According to Schønberg Erken's Stor kokebok (1914, p. 630), they are served for breakfast or dinner, and were considered a delicacy especially in England.
How do I keep the almonds from burning in the oven?
Stir the almonds often while they sit in the pot with melted butter in the oven, so they brown evenly all over.

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