Salt Pecans No. I
Ingredients
Directions
Prepare
Place the pecans in a clean kettle.
Dampen your hands in gum arabic solution and work them among the pecans until they become slightly sticky.
Season and dry
Sprinkle salt on the pecans while stirring to your taste.
Spread the salted 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
- Provide the main nut body that the coating and salt cling to.
- Gum arabic solution
- Leaves a slightly sticky film so the salt adheres to the pecans.
- Salt
- Adds savory seasoning to the nut surface.
The step that matters
Work the gum arabic solution in evenly. The pecans must be only slightly sticky. Too little leaves the salt falling off, while too much leaves a wet, clumping coating that dries unevenly.
“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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