I gotta scientific question:

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17,501
Location
Clovis, CA
Is there anyway to make salt stick to almonds ? ??? My uncle gave me a bag of vacuum packed almonds from Serrano Farms in La Grand California and for the life of me, I can't get the salt to stick to them. ???
 
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4,922
Location
Lima, Ohio, USA
methinks there is oil involved in the roasting process that facilitates salt adhesion.(probably just the almond's own oil rising to the surface) but i'm just guessing. i would guess they are roasted, then tossed in salt while still hot. but again, purely guesswork.
 
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472
Location
IL
Originally Posted By: Rosetta
Don't use anti freeze at all.
Or you could and feed them to cats..... just kidding Wouldn't it be similar to pumpkin seeds? This thread makes me think of how sesame seeds stick to buns! I'm going to follow this one!
 
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15,859
Location
NE,Ohio
Originally Posted By: Merkava_4
Is there anyway to make salt stick to almonds ? ???
Yes.
 
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410
Location
NC/SC
Soak them in salty water for a while and then roast them at low temperature...200 degrees? ...until the water evaporates (leaving salt behind) and they're crunchy.
 
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5,445
Location
MTL, CANADA
How about you whip up some eggs and dump almonds in or soak them in it.. then sprinkle with salt and roast (broil) for a short time. Thats what i would try.
 
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5,445
Location
MTL, CANADA
Originally Posted By: lugNutz
Originally Posted By: Rosetta
Don't use anti freeze at all.
Or you could and feed them to cats..... just kidding Wouldn't it be similar to pumpkin seeds? This thread makes me think of how sesame seeds stick to buns! I'm going to follow this one!
Egg whites applied with basting brush is my guess on the hamburger buns or they put them while theyre cooking ie.while moist.
 
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1,761
Location
PA
Originally Posted By: suspiciousmind
Soak them in salty water for a while and then roast them at low temperature...200 degrees? ...until the water evaporates (leaving salt behind) and they're crunchy.
That sounds like the way to me too.
 
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43,667
Location
'Stralia
If you make a saturated brine, a very light spray and evaporation will leave a dusting of salt. For saturated brine, I buy himalayan rock salt chunks from the animal produce fir 50c/lb, drop a large chunk in a pint jar and let it dissolve overnight. As you use it, top up with water while ever there is solid salt in the jar.
 
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