Yep - one insert at a time worked.
Aluminum angle serves as a stiffener and stirrer:
One end fastened with stainless steel 'hog rings'
The rings were threaded thru the holes in the perf metal then closed hard enough to punch through the cheap pie tins.
An option on this end would be similarly sized straight-sided cake pans, the straight sides allowing rivets around the circumference.
All washed and drying off
You can see the prongs providing torque for the turning of the drum.
I was worried about the flexibility of the drum possibly unseating the pan on the 'open' end, so I contrived a mechanical latch with some bent aluminum and a single rivet to pivot about.
The other side of the pan is fastened with a straight piece of flat aluminum about an inch wide that ends at about the same height as the pan when properly seated, with two more hog rings punched through the pie tin as a hinge.
This worked really well, actually.
The goods. Remember I gave up on the roast just after 23:00 so these are not done. Tasty tho.
As you can see, the nuts managed to keep their skins and the salt distribution is freakishly even.
IMPORTANT! The perforated aluminum is punched, meaning one side will be smooth as-manufactured and the other will have burrs.
The drum has the factory-smooth side facing in: No effort was made to sand or smooth it any further.
The angle aluminum WAS smoothed: After cutting as shown above I used an electric wire wheel to break all the burrs and really soften the corners and edges.
More to follow after the roast is complete, and I'll report on the relative success of tumbling spiced nuts.
Edited by jtnf - 3/22/12 at 9:41am