2 BULLETIN 1305, IT. S. DEPARTMENT OF AGRICULTURE 
SALTED ALMONDS 
Salted almonds have been on the market for years, but their sale 
has always been limited, probably because of the high retail price 
at which they are usually sold, namely, $1.50 to $2 a pound. It seems 
likely, however, that certain varieties of California almonds not thus 
utilized at present may be marketed as salted almonds, provided 
they are carefully prepared, packed, and sold at a reasonable price. 
In a general plan for the utilization of almonds, the choicest 
varieties both as to appearance and flavor should be reserved for the 
salted-almond trade. In all products in which the kernels are ground 
the off sizes and less attractive varieties can be used, but salted 
almonds, especially when packed in glass containers, must present an 
attractive appearance. In order to insure uniformity it is necessary 
to grade the kernels carefully according to size. This can probably- 
best be done by picking the choice well-blanched kernels by hand from 
&£s9MC/*£& 
G/t- ^Os9Sr£0 
/// 
S£s9££0 GLASSES 
/A* 
S£/<?S?/e s9£>£>££> 
CsVA'S 
/A? 
C4XTO/VS OM C4/VS 
T/0A/ //V 09//S 
Fig. 1.— Diagram showing the three lines of almond products prepared from blanched almonds 
the conveyer belts immediately after they have left the blancher 
(fig. 2) or by removing the broken and unblanched kernels by hand 
or by screens. 
The roasting is a most important process and must be thoroughly 
understood and carefully controlled, since it determines the flavor as 
well as the appearance of the almonds. 
It is generally recognized that dry roasting does not develop the 
best flavor in nuts, and for this reason the best grades of salted 
almonds and peanuts are roasted by immersion in an oil bath. The 
temperature of the bath and the time of immersion must be carefully 
controlled. Almonds roast very rapidly and at a comparatively low 
temperature in an oil bath. A maximum temperature of 150° C. 
(302° F.) is generally sufficient, and the kernels continue to darken 
for a short time after they have been removed from the bath. The 
kind of oil used is also an important factor. Coconut oil is said to 
be used extensively in the case of peanuts and may be used also for 
