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Salted Almonds - how to keep them salted.

I've been making your recipe for salted almonds with a bit of sugar to great acclaim having adjusted the amount of oil. Only problem is that the salt sugar end up at the bottom of the bowl or jar rather than on the almonds. Seems like a physics & chemistry problem. Any ideas or suggestions?

asked by Arrxx almost 2 years ago
9 answers 1026 views
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Monita

Monita is a Recipe Tester for Food52

added almost 2 years ago

Are you letting them cool completely before putting them in a bowl? That could help

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added almost 2 years ago

Yes I do let them cool.

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Monita

Monita is a Recipe Tester for Food52

added almost 2 years ago

Have you reduced the mount of oil from the original recipe? Maybe less oil is making it less adherent

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added almost 2 years ago

That's possible. But the original amount was clearly too much. From all of the comments on the site it appears that others found the original amount made for puddles of oil and the nuts were too greasy.

Monita_photo
Monita

Monita is a Recipe Tester for Food52

added almost 2 years ago

Try somewhere in between the original amount and what you cut it back to - see if it makes a difference.

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added almost 2 years ago

Thanks for your suggestions!

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added almost 2 years ago

That is an excellent idea. Dorie Greenspan has a recipe for "Sweet and spicy cocktail nuts" in which she tosses the nuts in beaten egg white to which she adds the spices. I will try that technique. It sounds like the egg white acts like a glue for the spices. But then you probably wouldn't need the oil. Dorie doesn't use any. Hmmmm. Thanks again!

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added almost 2 years ago

Using 1 beaten egg white per 2 cups almond definitely does the trick. No oil needed. The egg white forms a kind of glue that allows the salt and sugar to adhere to the nuts. I added some other spices to the salt & sugar like smoked paprika. Easy and a wow for guest. "You made these