Process for roasting and salting nuts

Claim 1

THE PROCESS OF ROASTING AND SALTING SHELLED, UNSKINNED NUTS COMPRISING THE STEPS OF: ADDING AN AQUEOUS SOLUTION CHLORIDE SOLUTION TO THE SKIN OF SAID NUTS AT ATMOSPHERIC PRESSURE FOR ABSORPTION OF SAID SOLUTION BY SAID SKINS, THEN ENCLOSING SAID NUTS HAVING SAID SOLUTION IN THEIR SKINS WITHIN A PREHEATED SPACE THE TEMPERATURE OF WHICH IS SUBSTANTIALLY ABOVE THAT OF THE BOILING POINT OF WATER AT ATMOSPHERIC PRESSURE AT THE TIME SAID NUTS ARE SO ENCLOSED, THEN RAISING THE HEAT WITHIN SAID SPACE SUFFICIENTLY TO ELEVATE THE TEMPERATURE THEREIN TO AT LEAST THE BOILING POINT OF WATER AT THE PRESSURE CREATED WITHIN SAID SPACE CREATED SOLELY THROUGH THE CONVERSION OF THE WATER IN SAID SKINS AND NUTS INTO STEAM AND KEEPING SAID NUTS IN SAID SPACE AND AT SAID TEMPERATURE AND PRESSURE UNTIL THEY ARE ROASTED TO THE DESIRED DEGREE, THEREAFTER EXHAUSTING SAID STEAM AND REMOVING SAID NUTS FROM SAID ENCLOSED SPACE AND RAPIDLY COOLING THEM.