Salt Almonds
Ingredients
Directions
Roast and coat
Roast the blanched almonds in a peanut roaster until they are bright yellow.
Transfer the roasted almonds to a basin.
Dissolve gum arabic in a little water and pour it over the almonds.
Stir the almonds to ensure they are evenly coated with gum arabic.
Salt and dry
Sprinkle table salt over the almonds.
Remove the almonds from the basin and spread them out on a pan.
Allow the almonds to dry so the salt adheres to them.
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
- Blanched almonds
- Form the main body of the snack and brown to a bright yellow when roasted.
- Gum arabic
- Acts as a sticky binder that holds the salt to the almond surfaces.
- Table salt
- Seasons the almonds and forms the surface layer that the gum arabic holds in place.
The step that matters
Allow the almonds to dry so the salt adheres to them.. Salt only sticks once the gum arabic film has dried and firmed up. Salting or handling the almonds while they are still wet causes the salt to clump or slide off, leaving an uneven coating.
“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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