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Is there a trick to getting spices to fix to raw almonds?
Planned maintenance scheduled April 23, 2019 at 23:30 UTC (7:30pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?Getting flavor powders to stick to nutsHelp with ground beef seasoning: flavors are weakAre there culinary uses for the water left from peeling almonds?Stainless steel pan too hot?How can I use a large quantity of raw almonds all at once?Do roasted almonds have similar calcium value to raw ones?Baking frozen cod and rice with carrots, can it work?
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I am trying to make a hot / spicy almonds using raw almonds and cayenne pepper. Is there a simple non-messy way to get the cayenne pepper to stick to the almonds?
I imagine I could mix the almonds with olive oil before spreading it or similar but was hoping there is a better "hack" that is not as messy.
seasoning almonds
edited Apr 15 at 7:36
rumtscho♦
83.2k28191359
asked Apr 14 at 2:28
ee prototypeee prototype
161
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ee prototype is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I am trying to make a hot / spicy almonds using raw almonds and cayenne pepper. Is there a simple non-messy way to get the cayenne pepper to stick to the almonds?
I imagine I could mix the almonds with olive oil before spreading it or similar but was hoping there is a better "hack" that is not as messy.
seasoning almonds
edited Apr 15 at 7:36
rumtscho♦
83.2k28191359
asked Apr 14 at 2:28
ee prototypeee prototype
161
New contributor
ee prototype is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
Very related, cooking.stackexchange.com/questions/22822/…
– rumtscho♦
Apr 15 at 7:36
add a comment |
I am trying to make a hot / spicy almonds using raw almonds and cayenne pepper. Is there a simple non-messy way to get the cayenne pepper to stick to the almonds?
I imagine I could mix the almonds with olive oil before spreading it or similar but was hoping there is a better "hack" that is not as messy.
seasoning almonds
edited Apr 15 at 7:36
rumtscho♦
83.2k28191359
asked Apr 14 at 2:28
ee prototypeee prototype
161
New contributor
ee prototype is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I am trying to make a hot / spicy almonds using raw almonds and cayenne pepper. Is there a simple non-messy way to get the cayenne pepper to stick to the almonds?
I imagine I could mix the almonds with olive oil before spreading it or similar but was hoping there is a better "hack" that is not as messy.
seasoning almonds
seasoning almonds
edited Apr 15 at 7:36
rumtscho♦
83.2k28191359
asked Apr 14 at 2:28
ee prototypeee prototype
161
New contributor
ee prototype is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited Apr 15 at 7:36
rumtscho♦
83.2k28191359
asked Apr 14 at 2:28
ee prototypeee prototype
161
New contributor
ee prototype is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited Apr 15 at 7:36
rumtscho♦
83.2k28191359
edited Apr 15 at 7:36
rumtscho♦
83.2k28191359
edited Apr 15 at 7:36
rumtscho♦
83.2k28191359
83.2k28191359
asked Apr 14 at 2:28
ee prototypeee prototype
161
New contributor
ee prototype is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked Apr 14 at 2:28
ee prototypeee prototype
161
asked Apr 14 at 2:28
ee prototypeee prototype
161
161
New contributor
ee prototype is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
ee prototype is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
ee prototype is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
Very related, cooking.stackexchange.com/questions/22822/…
– rumtscho♦
Apr 15 at 7:36
add a comment |
1
Very related, cooking.stackexchange.com/questions/22822/…
– rumtscho♦
Apr 15 at 7:36
1
1
Very related, cooking.stackexchange.com/questions/22822/…
– rumtscho♦
Apr 15 at 7:36
Very related, cooking.stackexchange.com/questions/22822/…
– rumtscho♦
Apr 15 at 7:36
add a comment |
2 Answers
2
active
oldest
votes
That's the trick to getting spices to adhere to nuts. If you are worried about the messiness perhaps your method can be improved. Put your nuts into a tossing bowl and slowly drizzle the oil over them. If tossing is a technique you are skilled with you can do that, but I'm guessing it's not, in which case you can stir with a spoon. It won't take much oil, maybe two tablespoons per pound. Maybe less. Then toss nuts again while sprinkling with cayenne. Or spread on a tray and sprinkle with cayenne there.
Lastly, if you are still struggling with the oily mess. Try enclosing in a sealable container and shaking. The oil will distribute and the mess will be contained.
answered Apr 14 at 2:47
bruglescobruglesco
2,5861723
add a comment |
If you toss nuts in oil then roast them alone, the oil will get tacky as the lighter fractions come off in the heat or are absorbed by the nut. That tacky oil will get the spices to adhere.
answered Apr 14 at 14:58
WillkWillk
85239
@bruglesco - I thought maybe that was just the starting point.
– Willk
Apr 15 at 0:47
ohh maybe, I didn't read it that way but now that you mention it.
– bruglesco
Apr 15 at 1:17
add a comment |
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That's the trick to getting spices to adhere to nuts. If you are worried about the messiness perhaps your method can be improved. Put your nuts into a tossing bowl and slowly drizzle the oil over them. If tossing is a technique you are skilled with you can do that, but I'm guessing it's not, in which case you can stir with a spoon. It won't take much oil, maybe two tablespoons per pound. Maybe less. Then toss nuts again while sprinkling with cayenne. Or spread on a tray and sprinkle with cayenne there.
Lastly, if you are still struggling with the oily mess. Try enclosing in a sealable container and shaking. The oil will distribute and the mess will be contained.
answered Apr 14 at 2:47
bruglescobruglesco
2,5861723
add a comment |
That's the trick to getting spices to adhere to nuts. If you are worried about the messiness perhaps your method can be improved. Put your nuts into a tossing bowl and slowly drizzle the oil over them. If tossing is a technique you are skilled with you can do that, but I'm guessing it's not, in which case you can stir with a spoon. It won't take much oil, maybe two tablespoons per pound. Maybe less. Then toss nuts again while sprinkling with cayenne. Or spread on a tray and sprinkle with cayenne there.
Lastly, if you are still struggling with the oily mess. Try enclosing in a sealable container and shaking. The oil will distribute and the mess will be contained.
answered Apr 14 at 2:47
bruglescobruglesco
2,5861723
add a comment |
That's the trick to getting spices to adhere to nuts. If you are worried about the messiness perhaps your method can be improved. Put your nuts into a tossing bowl and slowly drizzle the oil over them. If tossing is a technique you are skilled with you can do that, but I'm guessing it's not, in which case you can stir with a spoon. It won't take much oil, maybe two tablespoons per pound. Maybe less. Then toss nuts again while sprinkling with cayenne. Or spread on a tray and sprinkle with cayenne there.
Lastly, if you are still struggling with the oily mess. Try enclosing in a sealable container and shaking. The oil will distribute and the mess will be contained.
answered Apr 14 at 2:47
bruglescobruglesco
2,5861723
That's the trick to getting spices to adhere to nuts. If you are worried about the messiness perhaps your method can be improved. Put your nuts into a tossing bowl and slowly drizzle the oil over them. If tossing is a technique you are skilled with you can do that, but I'm guessing it's not, in which case you can stir with a spoon. It won't take much oil, maybe two tablespoons per pound. Maybe less. Then toss nuts again while sprinkling with cayenne. Or spread on a tray and sprinkle with cayenne there.
Lastly, if you are still struggling with the oily mess. Try enclosing in a sealable container and shaking. The oil will distribute and the mess will be contained.
answered Apr 14 at 2:47
bruglescobruglesco
2,5861723
answered Apr 14 at 2:47
bruglescobruglesco
2,5861723
answered Apr 14 at 2:47
bruglescobruglesco
2,5861723
answered Apr 14 at 2:47
bruglescobruglesco
2,5861723
2,5861723
add a comment |
add a comment |
If you toss nuts in oil then roast them alone, the oil will get tacky as the lighter fractions come off in the heat or are absorbed by the nut. That tacky oil will get the spices to adhere.
answered Apr 14 at 14:58
WillkWillk
85239
@bruglesco - I thought maybe that was just the starting point.
– Willk
Apr 15 at 0:47
ohh maybe, I didn't read it that way but now that you mention it.
– bruglesco
Apr 15 at 1:17
add a comment |
If you toss nuts in oil then roast them alone, the oil will get tacky as the lighter fractions come off in the heat or are absorbed by the nut. That tacky oil will get the spices to adhere.
answered Apr 14 at 14:58
WillkWillk
85239
@bruglesco - I thought maybe that was just the starting point.
– Willk
Apr 15 at 0:47
ohh maybe, I didn't read it that way but now that you mention it.
– bruglesco
Apr 15 at 1:17
add a comment |
If you toss nuts in oil then roast them alone, the oil will get tacky as the lighter fractions come off in the heat or are absorbed by the nut. That tacky oil will get the spices to adhere.
answered Apr 14 at 14:58
WillkWillk
85239
If you toss nuts in oil then roast them alone, the oil will get tacky as the lighter fractions come off in the heat or are absorbed by the nut. That tacky oil will get the spices to adhere.
answered Apr 14 at 14:58
WillkWillk
85239
answered Apr 14 at 14:58
WillkWillk
85239
answered Apr 14 at 14:58
WillkWillk
85239
answered Apr 14 at 14:58
WillkWillk
85239
85239
@bruglesco - I thought maybe that was just the starting point.
– Willk
Apr 15 at 0:47
ohh maybe, I didn't read it that way but now that you mention it.
– bruglesco
Apr 15 at 1:17
add a comment |
@bruglesco - I thought maybe that was just the starting point.
– Willk
Apr 15 at 0:47
ohh maybe, I didn't read it that way but now that you mention it.
– bruglesco
Apr 15 at 1:17
@bruglesco - I thought maybe that was just the starting point.
– Willk
Apr 15 at 0:47
@bruglesco - I thought maybe that was just the starting point.
– Willk
Apr 15 at 0:47
ohh maybe, I didn't read it that way but now that you mention it.
– bruglesco
Apr 15 at 1:17
ohh maybe, I didn't read it that way but now that you mention it.
– bruglesco
Apr 15 at 1:17
add a comment |
ee prototype is a new contributor. Be nice, and check out our Code of Conduct.
ee prototype is a new contributor. Be nice, and check out our Code of Conduct.
ee prototype is a new contributor. Be nice, and check out our Code of Conduct.
ee prototype is a new contributor. Be nice, and check out our Code of Conduct.
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1
Very related, cooking.stackexchange.com/questions/22822/…
– rumtscho♦
Apr 15 at 7:36