Process for treating edible nuts and seeds

Claim 1

A treatment process for edible nuts and seeds having been stored at low preserving temperature comprising: (a) removing nuts from a low temperature storage facility, (b) storing the nuts in a conditioned environment having a temperature in the range of 45 degrees F. to 55 degrees F. for sufficient time that the temperature of substantially each nut is substantially uniform between its center and surface, (c) uniformly heating the conditioned nuts with heated air so as to cause the surface cells of the nuts to expand, (d) spraying the still hot nuts uniformly with an unsaturated solution of sodium chloride in water, said solution having a temperature in the range of 78 degrees F. to 95 degrees F., the amount of sodium chloride thereby applied being between about 3 and 100 milligrams per ounce of the heated nuts, and roasting the sprayed nuts at a temperature in the range of 275 degrees F. to 380 degrees F. to produce a final nut product having a moisture content in the range of 1.9% to 2.5%.