I only buy peanuts with Sea Salt, so I’m not sure. Does the can specify what kind of salt it uses by any chance?

I think it probably depends upon the nuts. Do you have a link to the nuts you’re talking about, per chance?

Could it be 3X confectioners? I have never seen regular sugar sold in granule size, but confectioner usually can easily be found 3x and 10x. Or, maybe it is possible to sift sugar? Not sure. I’m just guessing.

@Seaofclouds Ingredients panel gives the nut names + sugar, salt, honey, peanut oil, water, starch.

@MyNewtBoobs There’s no website to this product..

@JLeslie Oh, I didn’t realize confectioner comes in different sizes. Maybe I’ll look more into this, thank you.

@longtresses What’s the brand or the name of the product?

@MyNewtBoobs Cindy’s mixed nuts.

I think when they apply the salt/sugar to the nuts makes a difference too. When I make mixed nuts at home I add the salt to the nuts when I saute them, the salt dissolves in the oil. I then roast them for a while and the salt reforms on the nuts.

If I wait and add the salt after I sautee them but before I roast them, I get a different texture. I have not tried after roasting but before they cool, that would probably be different also.

I have not added sugar to them, but I imagine the process is similar.

I used to make chocolates commercially, and we salted and roasted cashews for one particular product (cashews taste awful without salt). We did this by soaking the cashews in a strong brine (saltwater) for few minutes, then draining and roasting them. This left a deposit of very fine—almost powdery—salt on the outside of the kernels. The advantage of this method for us was that the salt stuck better to the nut, so it wouldn’t fall off into the chocolate when dipped. I’ll bet this producer is using this same method.

@thorninmud Wow that sounds good….

@thorninmud Awesome….. so that’s how they do it—soaking nuts in solution before roasting. Thank you!!!!!!