Recipe: Homemade Salted Nuts
Appetizers and SnacksHOMEMADE SALTED NUTS
"One convenient food yet to hit store shelves was the salted nut. A 1928 magazine article told the home cook how to prepare them. Here is a condensed version of the instructions."
Pour almonds or other shelled nuts into a large kettle of boiling water. Nuts should be able to move around freely. When they float, remove kettle from heat. If necessary, let nuts sit in hot water until skin slips off easily with only light pressure from your fingers.
Pour nuts into a sieve to drain thoroughly. Let steam escape by shaking up and down several times. Toss into a towel; rub the skins off the nuts.
If nuts are waterlogged, spread them out on a baking sheet and let them dry in a 225-degree F oven until crisp. They should be white, tender and brittle.
Heat about 1/4 inch vegetable oil in a frying pan. When the oil looks like it is moving but it hasn't smoked yet, add the nuts. Fry 2 or 3 tablespoons of nuts at a time, and make sure they are well immersed in oil. Keep them in constant motion until light brown, 1 to 2 minutes (nuts will darken a bit after they are removed from the oil). Remove nuts from oil with a slotted spoon or small metal strainer. Spread on paper towels; immediately sprinkle with salt.
Source: Forgotten Recipes by Jaine Rodack
"One convenient food yet to hit store shelves was the salted nut. A 1928 magazine article told the home cook how to prepare them. Here is a condensed version of the instructions."
Pour almonds or other shelled nuts into a large kettle of boiling water. Nuts should be able to move around freely. When they float, remove kettle from heat. If necessary, let nuts sit in hot water until skin slips off easily with only light pressure from your fingers.
Pour nuts into a sieve to drain thoroughly. Let steam escape by shaking up and down several times. Toss into a towel; rub the skins off the nuts.
If nuts are waterlogged, spread them out on a baking sheet and let them dry in a 225-degree F oven until crisp. They should be white, tender and brittle.
Heat about 1/4 inch vegetable oil in a frying pan. When the oil looks like it is moving but it hasn't smoked yet, add the nuts. Fry 2 or 3 tablespoons of nuts at a time, and make sure they are well immersed in oil. Keep them in constant motion until light brown, 1 to 2 minutes (nuts will darken a bit after they are removed from the oil). Remove nuts from oil with a slotted spoon or small metal strainer. Spread on paper towels; immediately sprinkle with salt.
Source: Forgotten Recipes by Jaine Rodack
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