This Crispy Cashews recipe is from Nourishing Traditions by Sally Fallon. The preparation of these nuts allows for the removal of phytic acid which is naturally found in nuts. This natural acid blocks can block the mineral absorption in the small intestines. The processing also making them more easily digestible. As the name suggests, it gives the cashews a more crispy texture.
Care should be taken to not soak them too long or dried too slowly, as they can become slimy and the taste will be altered. These nuts work great for snacks or to add to homemade granola or trail mix.
- 4 cups raw cashews
- 2 tbsp sea salt or Himalayan salt
- filtered water
- Mix cashews with salt and filtered water.
- Leave in a warm place for several hours, but no more than 6 hours.
- Drain in a colander, then spread nuts on a stainless steel baking pan and place in a warm oven (no more than 200F) for 12-24 hours, turning occasionally until dry and crisp.
- Store in an air tight container.