To Salt Nuts
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Pour cold water over the peanuts and drain.
Place the peanuts on a granite pie tin.
Sprinkle generously with coarse sea salt.
Bake
Bake in a moderate oven at 350°F (175°C) until perfectly dry and crisp.
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 peanuts
- Form the body of the snack; baking browns them and deepens their nutty flavor.
- Coarse sea salt
- Seasons the surface of the nuts and clings best once they are dry.
The step that matters
Bake until perfectly dry and crisp. Any moisture left in the nuts keeps them soft and stops the salt from sticking well. Thorough drying in the oven lets them crisp as they cool.
“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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