Please read my story on how I thought I was allergic to walnuts, but then I realized it was only phytic acid I was allergic to.
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.
Rating: 4 forks (key)
Page in NT: 513
Yield & Notes:
Makes 4 cups
4 cups walnut halves and pieces, preferably fresh shelled
2 teaspoons salt
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 the refrigerator, as the fats in walnuts can go rancid quickly.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.