Salt Pecans No. I
Ingredients
Directions
Prepare
Place pecans in a clean kettle.
Dampen your hands with gum arabic solution and mix with the pecans until slightly sticky.
Season and dry
Sprinkle salt over the pecans while stirring.
Spread the pecans out to dry.
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
What each ingredient does
- Pecans
- Form the main body of the snack and provide the fat and crunch once dried.
- Gum arabic solution
- Gives a slightly tacky coating so the salt adheres to the nuts.
- Salt
- Adds savory flavor to the coated pecan surface.
The step that matters
Mixing the gum arabic evenly. Too little gum arabic leaves the salt falling off, while too much makes the pecans clump together and stay wet. Light, even dampening of the hands and steady stirring gives a thin, uniform sticky film for the salt to cling to.
“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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