Go to the Recipe: Malted Peanuts
What is the dehydration for? Is this a step that can be omitted? Can you simply do it in an oven at 49C or does it have to be a dehydrator? Thanks.
- originally posted by Sterling
Sterling, it's to dehydrate the coating so that the malted peanuts are dry and not sticky. You can do this in a low oven, maybe with the door cracked open.
What model dehydrator is that, I like the size/shape.
I made these last Saturday night... Im not a fan of the instructions of dehydrate overnight but checked a few times between 3 and 5 in the AM to get the time right. THESE WERE DELICIOUS! Hands down one of the best peanuts I've tasted in a while. I am going to try these with almonds as well in the near future. I used spanish raw peanuts and left the skins on after roasting. They crisped up even more and almost made an M&M type shell with the malt covering that cracked in the mouth. Delicious!
Oh my! I lurve malted anything. Can't wait to try this.
- originally posted by Carol Melancon
Can I use horlicks original (malt) instead of malted milk powder ...im unable to source it?:(
Horlick's is perfect
Do you know what malted milk powder could be substituted with for the european crowd? Best regards
Can you get Horlicks powder? Available in the UK for sure.
hi. If I don't have a dehydrator, can I use an oven? If oven can be used,how much time do I need to bake it for? And do I bake it at 49 degrees?
Sorry for the rotated image--looks fine on my laptop and phone. Can I use this stuff "Barley Malt Extract" from Madison Market?
I just tried this..
Big problem... The moment I added the hot nuts to the eggwhites, I could hear the eggwhites starting to cook.. I ended up with quite a strange texture there..
But I kept on going and added the malted milk powder which, as I expected had the effect that it just turned into big lumps of powder and didn't coat the nuts even though I tried adding it in small batches..
Next time, I think I'll cool the nuts down before adding them to the eggs..
Any thoughts on that?
Yes, you need to let them cool down to 65c or so before you add the whites. Then you need to add the powder just as the nuts are coated evenly but still moist.
Would be nice if that was added to the recipe.. :-)
how well does this work with other nuts...specifically pecans
Great recipe. I am gonna try the other nuts too.
Has anyone tried using already dry roasted nuts?
any answer to this?
In the US - what temp on the over and for how long please? Thank you
Most home ovens only go down to 170°F/77°C with zero air circulation. If you can go lower then great. If you use this temp to dry out nuts you will need to stir intermittently and this could take up to 4-8 hours. Just do a test periodically to test the internal moisture. Remove one nut, allow to cool, then test.
As low as your oven will go and as long as it takes to dry with frequent stirring.
The recipe says raw peanuts but the link to amazon shows roasted skinless unsalted? Most raw have the skins on. Which should I use?
Another wards- without a dehydrator don’t make these nuts.
