I have never been much of a pecan person, I mean, they don’t grow in Oregon so we have to get them elsewhere. Because of this, I never really ate them much growing up. After making this recipe, I realized how good they are! And really how much BETTER pecans are when they are soaked and dehydrated until they are crispy. These pecans are crisp (duh) but they have a much more buttery flavor than their raw counterparts. They are now one of my favorites.
Try this recipe as crispy nuts are one of the foundational recipes of Nourishing Traditions. See this article on the Weston A Price Foundation (WAPF) web site for more information on why nuts should be soaked and dehydrated.
Crispy Pecans
Rating: 4 forks (key)
Difficulty:
Easy
Page in NT: 513
Yield & Notes:
Makes 4 cups
Ingredients:
4 cups pecan halves
2 teaspoons 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.
{ 1 comment… read it below or add one }
I love crispy pecans! They were a Godsend in the first trimester of my latest pregnancy.