This Crispy Pecans recipe is from Nourishing Traditions by Sally Fallon. This process brings out the buttery flavor of the nuts all while decreasing the phytic acid, a natural compound of nuts that can block the absorption of minerals in the small intestines.

Crispy Pecans

  • 4 cups pecan halves
  • 2 tsp sea salt or Himalayan salt
  • filtered water
  1. Mix pecans with salt and filtered water.
  2. Leave in a warm place for 7-24 hours.
  3. Drain in a colander, then spread pecans on a stainless steel baking pan and place in a warm oven or dehydrator (no more than 150 degrees F) for 12-24 hours, turning occasionally until dry and crisp.
  4. Store in an air tight container.

This concept of making the nuts “crispy” can also be used for other nuts and seeds- walnuts, peanuts, almonds, Macadamia nuts, pumpkin seeds, and sunflower seeds. The only nuts that vary in the timing of soaking and dehydrating is cashews. See the Crispy Cashew recipe here.