ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Roasting almonds with salt?
New Posts  All Forums:Forum Nav:

Roasting almonds with salt?

post #1 of 15
6/11/12 at 12:29am
Thread Starter 

How do you roast almonds with salt? Do you just sprinkle them with salt and put them in the oven? I'm assuming the salt would simply slide off the almonds and end up in the bottom of the roasting pan. I'm assuming I could use oil to make the salt stick to the almonds, but I'd rather avoid having to use oil if possible? 

Reply

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
A clinical look at how a restaurant runs
When Cooks Cook for Themselves
post #2 of 15
6/11/12 at 2:34pm
Thread Starter 

All I found online is a description: 

 

 

blanched Nonpareils roasted at 350 degrees and sprinkled with sea salt

 

Unless someone has a better suggestion I'll try to do just that: sprinkle the almonds with salt as they come out of the oven... but I'm concerned the salt will not stick to the almonds? 

 

 

 

Reply
post #3 of 15
6/11/12 at 3:35pm

We serve a spice roasted almond at my restaurant.

 

Our technique is whole natural almonds toasted non-convection for 13 minutes at 300F.

 

Let the almonds cool, then whisk one egg white per three cups of almonds until foaming. Add 1.5T of sea salt/maldon/kosher or whatever you like. Toss almonds with egg white, salt mixture.

 

Bake on a silpat for another 13 minutes at 300F.

 

Let cool and then eat. Don't eat while warm.

Reply
post #4 of 15
6/11/12 at 5:51pm
Thread Starter 

Thanks DeepsouthNYC! Very helpful. 

Reply
post #5 of 15
6/11/12 at 5:57pm

Olive Oil Pam and a VERY light coating when they come out of the oven and then into a plastic bag with 1% Sea Salt based on weight and shake. 

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #6 of 15
6/11/12 at 6:24pm

I'll second the eggwhite.  Been doing that for about 30 years now, even make an "adult" chocolate bark with cayenne and seasalt roasted cashews. 
 

Reply
post #7 of 15
6/11/12 at 7:11pm
Thread Starter 

Awesome. Thanks foodpump, and thanks chefhow. Helps a lot. 


Question: when I buy blistered almonds, the ingredient list says "Almonds, sea salt." - do you think they could still be using some egg white or some oil and not have to put it in the ingredient list? Or did they truly figure out a way to do it with only almonds and salt? 

 

I'm just being curious really. I have no problem using egg whites to do it, in fact that'll be the first thing I try. 

Reply
post #8 of 15
6/12/12 at 5:02am

Nuts have a natural oil that gets released when exposed to heat.  The salt will stick, maybe not all of it, but it will stick.  Speaking of almonds, I make peppered almonds to go in my radicchio blue cheese salad.  In a pan I heat up the almonds, add some sugar, salt, and lots of black pepper.  Heat and stir until the sugar browns.  They're addictive.

In a nutshell
Reply
post #9 of 15
6/12/12 at 5:10am
Quote:
Originally Posted by French Fries View Post

Awesome. Thanks foodpump, and thanks chefhow. Helps a lot. 


Question: when I buy blistered almonds, the ingredient list says "Almonds, sea salt." - do you think they could still be using some egg white or some oil and not have to put it in the ingredient list? Or did they truly figure out a way to do it with only almonds and salt? 

 

I'm just being curious really. I have no problem using egg whites to do it, in fact that'll be the first thing I try. 

They dont have to claim oil as long as its less than 2% of the total formulation and is used ONLY as a processing aid. 

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #10 of 15
6/12/12 at 7:22am

It all depends what you're trying to do. 

 

If you want simple, roasted and salted almonds -- you can dry roast then salt as soon as the almonds come out of the oven.  The hotter the nut and the finer the salt, the better the adhesion.  Fancy, coarse salt will not hold.

 

We make "Marcona" style almonds, by roasting raw, peeled almonds in olive oil.  Then we drain imperfectly and salt.  Usually, I add fresh, very finely chopped rosemary just before draining.  Then they really taste like Spain.  Just to save you some trouble, Trader Joe's doesn't carry whole, raw, peeled almonds.  If you still live where I think you do, Jon's is probably your best bet.

 

Using egg whites is a whole 'nother thing; and not at all similar to roasted, salted nuts you'd get out of the bag.  Egg white glue is more appropriate to "spiced, cocktail" nuts.   

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #11 of 15
6/12/12 at 10:29am
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

Nuts have a natural oil that gets released when exposed to heat.  The salt will stick, maybe not all of it, but it will stick.  Speaking of almonds, I make peppered almonds to go in my radicchio blue cheese salad.  In a pan I heat up the almonds, add some sugar, salt, and lots of black pepper.  Heat and stir until the sugar browns.  They're addictive.

 

Thanks Kouk, I didn't think about the natural oil release of the nuts, good point. And thanks for your recipe. ;)

Reply
post #12 of 15
6/12/12 at 10:29am
Thread Starter 
Quote:
Originally Posted by chefhow View Post

They dont have to claim oil as long as its less than 2% of the total formulation and is used ONLY as a processing aid. 

Thanks chefhow, that's what I thought but I wasn't sure. Thanks for confirming. 

Reply
post #13 of 15
6/12/12 at 10:32am
Thread Starter 
Quote:
Originally Posted by boar_d_laze View Post

It all depends what you're trying to do. 

 

If you want simple, roasted and salted almonds -- you can dry roast then salt as soon as the almonds come out of the oven.  The hotter the nut and the finer the salt, the better the adhesion.  Fancy, coarse salt will not hold.

 

We make "Marcona" style almonds, by roasting raw, peeled almonds in olive oil.  Then we drain imperfectly and salt.  Usually, I add fresh, very finely chopped rosemary just before draining.  Then they really taste like Spain.  Just to save you some trouble, Trader Joe's doesn't carry whole, raw, peeled almonds.  If you still live where I think you do, Jon's is probably your best bet.

 

Using egg whites is a whole 'nother thing; and not at all similar to roasted, salted nuts you'd get out of the bag.  Egg white glue is more appropriate to "spiced, cocktail" nuts.   

BDL

 

Thanks BDL. I get my almonds from a farmer's market - I know they haven't been treated with pesticides, and they are the best tasting almonds I've found. Funny, that farmer's market has a couple of almonds-only sellers, but I found a fruit vendor who just sells a few almonds on the side and find that they taste much better than the others. 

 

Ok now I think I'll have to experiment with both the natural way and the egg white, see which I like better. 

Reply
post #14 of 15
6/12/12 at 10:49am

FF: I am very curious about your thread , and which one you prefer over the other.

 

Petals

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
Reply
post #15 of 15
6/12/12 at 3:05pm
Thread Starter 

I'll update this thread petals! As you know it's busy around my house so I'm not sure exactly when I'll get to this, but at some point I will. :D

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
A clinical look at how a restaurant runs
When Cooks Cook for Themselves
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Roasting almonds with salt?