How can you add salt to unsalted nuts?

Is there a way to "salt" unsalted cashew pieces?

I took a bag of cashew pieces out of the trash can last night and found they were unsalted. They're good, but not quite what I'm looking for for a snack.

Are these cashew pieces "salted" anyway. I googled and found ways to do it when they are still shot but none after. However, I may not be using the correct search parameters because I can not think of any terminology other than "making salted cashews". I don't need a prescription, just instructions and if possible.


Sure, just toast them in a pan with oil for a few seconds, not long enough to darken them, and remove the nuts. Once you remove the cashews from the oil, they are sticky and you need to sprinkle salt on them. Don't add a lot - add something, check the taste, then mix according to the taste you want.

You might be lucky if you just toss them in popcorn salt. Popcorn salt is ground much finer than common salt and should stick to the surface much more easily than the larger grains in table or kosher salt. If you don't have popcorn salt, you can start with kosher salt and pulverize it to a fine powder in a food processor, spice / coffee grinder, or mortar and pestle.

Even simpler method - bring a saucepan of water to a boil. Pour the nuts in a colander and hold them over the steam, shaking the contents occasionally to help distribute moisture into the mixture. Take off the steam. Spread the nuts on a plate and sprinkle with salt or other spices

I really didn't want to toast the nuts, but the cashews I bought were not salted at all and tasted very plain and were too expensive to throw away.

I tried shaking salt on it but it didn't stick so I tried the following and was very happy with the result.

Put about 300 ml of cashew nuts in a bowl and add a small amount of oil (vegetables or canola, any oil that doesn't add flavor) - less than a teaspoon. Stir the nuts. Then add salt to taste.

Wonderful ... I was right this time ... One in a row!

Another method that doesn't seem to have been addressed is to salt them. You can soak them in salted water for a few hours and then either fry or dehydrate them. It's a little more time consuming, but some people prefer the flavor of pickled nuts.

Sprinkle with water ... add salt ... made easy ... perfect.

I would think you'd want to fry them, although this changes the taste slightly. You can heat some salt in a pan, then mix in the cashews and roast them. Although it's a Yahoo Answers link, here are some basic instructions to get you started.

Shaking it with a salted oil (grape seed has a neutral taste) might work, but I don't know if I like oily cashews.

In this recipe, butter is used to add rosemary, cayenne pepper, sugar, and salt to cashew nuts.

This works well, and basically the same method for salting raw nuts in their shells. Heat some water. Add a lot of salt. Stir it up. Pour in nuts. Cover and let rest for about 8 hours. I drink them overnight. Take out the nuts, put in a tray and bake for 15 or 20 minutes at 350 ° C. Let cool. You now have nice salty nuts and the salt stays on the nuts.

Testing the amount of salt to use is a good idea. Try a few nuts first to get the right amount. Even after stirring up the salt water, you may want to drain the water off and leave the solids behind, or you may get a lot of salt on the nuts when you take them out of the water.

My wife came home with unsalted almonds so I had to find a way to salt them. My method doesn't use oil or butter and leaves the nut covered with a bright white powdered salt coating. Some adjustments to the process make it more or less salty to taste. Other flavors such as garlic, chilli or onion can also be used.

I used a small pan big enough to hold and stir more than any nuts. I put 1/4 cup of kosher salt. I added half a cup of hot tap water and brought it to a boil, stirring constantly. Not all of the salt dissolved, so I probably used too much salt.

When the current left salt buildup on the walls of the pan, I took off the heat and added the nuts. Stirred to wet all of the nuts. Drain with a sieve. Spread on a towel and let dry completely. Put in plastic container for storage.

They had a white powder that evenly covered the nuts and didn't fall off easily.

A simple way I've cooked peanuts and almonds is to spread them out on a baking sheet, dust them moderately with canola oil, and sprinkle them lightly with popcorn salt. For raw nuts I bake for about 45 minutes at 250 ° C and stir once after 30 minutes. For nuts that have already been cooked, additional frying would be fun, but maybe more like 350 degrees for just 3 minutes or so.

Using a baking sheet with a small "wall", perhaps 5 mm high, makes stirring and redistribution a lot easier.

This is not the way to go. But I used 1/4 or a little more salted butter. I took a separate container and put the butter in it and heated it for 30 seconds. Then I took another container and poured the cashews into the fallow, but the butter. I put the cap on the container and shook everything up. I opened it put lots of salt (as much as you want) and closed it and shook it again. I put this in the freezer and now wait to see if it works.

I heated the oven to 350 degrees. Place the cashew nuts on a baking sheet. Sprayed with Pam and thrown for a cover. Put the cashew nuts for 2 1/2 min. Sprinkle with popcorn salt and tossed again. Finished with another 2 1/2 minutes, let sit to cool down. Perfect!!

For 250 g. Nuts:

  1. Wash nuts for 5 seconds.
  2. Place in a filter for 10 to 12 minutes to drain all of the water.
  3. Sprinkle 1 teaspoon of salt on top and rub the nuts with it.
  4. Leave on for 40 minutes.
  5. Put the nuts in the oven for 1 minute.
  6. Mix them and put them back in the oven for 1 minute.
  7. Repeat this process 3-4 times until you feel like the nuts are dry.
  8. Turn off the oven and leave the nuts in until they are cool and crispy.
  9. Salted cashews are ready to enjoy.

Small pieces of butter, rapeseed oil - salt to taste, rosemary and a splash of soy sauce in a pan and spread under the grill to enhance the taste.

Do what the companies do: make a brine with salt, let it soak for about 15 minutes, then toast it in the oven. I am still working on my procedure. My first efforts worked, but wasted a lot of salt. I'll try heating the water first, then adding salt to make a super-saturated solution, then soaking the nuts.

Smiled, "the salt would not dissolve". This was called the saturation point in chemistry. Not enough H & O's to combine with the salt (NaCl). I have unsalted pumpkin seeds. Dip them in a glass of salt water :) Dry them on a paper towel in the sun. A bird could get a couple - thank you!

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