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
- Mix pecans with salt and filtered water.
- Leave in a warm place for 7-24 hours.
- 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.
- 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.
