Crispy Hazelnuts

by Kim on January 3, 2010

This is a variation of the Crispy Peanuts recipe.

Rating: 4 forks (key)

Difficulty:

Easy

Page in NT: 514

Yield & Notes:

Makes 4 cups

Ingredients:

4 cups hazelnuts (preferably skinless)
1 Tablespoon sea salt
filtered water

Preparation:

Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight. Drain in a colander and rinse with cool water. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.

Tagged as: crispy nuts, hazelnuts, nourishing traditions, peanuts, recipe, snacks, soaking, weston a price

{ 5 comments… read them below or add one }

1 Leah January 4, 2010 at 5:53 am: How do you get a 150 degree oven? Sounds lovely though!
2 Kim January 4, 2010 at 7:53 am: Hi Leah… I have a digital oven that I can set to 150. But you can use a dehydrator, or have your oven on the lowest possible setting with the door open. If you then turn off the oven and leave the oven light on it should stay pretty warm. You may need to check with a thermometer though. thanks, good question!
3 olivia March 9, 2010 at 7:52 am: You say This is a variation of the Crispy Peanuts recipe. So could this be done with peanuts? eg for using to make peanut butter.
4 Kim March 9, 2010 at 8:27 am: yep! I am going to make this with peanuts soon too so I can make peanut butter for the kids. I think peanut butter is a separate recipe in NT so will be posting that in the next few weeks…
5 olivia March 11, 2010 at 1:15 am: Great. Look forward to it

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