Devilled Almonds

Devilled Almonds is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic snack of almonds cooked in butter and seasoned with salt and cayenne pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Devilled Almonds.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

4–6

Rating:

Tags : Chilli Recipes British Recipes

This is a classic recipe for a Victorian version of Devilled Almonds that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

Fry blanched almonds in fresh butter, until they become a light brown. Drain them, season with salt and cayenne, and serve hot as a relish with white wine.

Modern Redaction

Ingredients:

200g blanched almonds
60g butter
sea salt and cayenne pepper, to taste

Method:

Melt the butter in a large frying pan, add the almonds and fry gently until lightly browned. Take off the heat and drain then season to taste with the sea salt and cayenne pepper.

Serve warm as an accompaniment to white wine — this makes an excellent aperitif.

Find more Traditional Victorian Recipes Here