Salt

[eleny]

I'd love to see a discussion of different salts as I'm salt-stupid. I use sea salt found at the grocery and also coarse kosher salt.

My first question is about salted nuts. I'm crazy for salted pecans. They're very expensive in the tins. So I've been wanting to salt them myself. Did you ever notice how fine the salt is in the nut tins? It's powdery for certain nuts.

I've never found any recipes on the net. Nor have I been able to find powdered salt that's recommended for salting nuts. Do you think that they melt salt in water and then plunge the nuts and then bake them? Does anyone have any idea how to make salted nuts so the salt is powdery?

[Nicole]

1. I'm not a salt eater so not sure what brand

you are looking for that is fine.

I do know my grandmother used to put salt in her blender & blend until really fine. You could probably do the same in a food processor. Grandma didn't have one so she used a blender.

She used that fine salt for nuts during the holidays. I think she also used it on her pan fried potatoes.

[bearfan454]

2. I'm not supposed to have any salt at all

because of high bp, but I cheat sometimes. Fried eggs with no salt suck. Everything you buy has salt in it already.

[Stinky The Clown]

3. Depending on the nut (and I do NOT mean Chimpus Khan)

the "fine" salt is the result of the processing. If they're first soaked in a brine or boiled (like peanuts) the salt in the liquid will dissolve and then crystallize (finely) on the nut.

In some processes they use what it appears to be ... fine salt. It is more even when used as a "coating" than would be granulated salt. It also simply looks better that big globs of salt on the nuts.