Here is Howard's favorite recipe for pecans. This is taken from Sally Fallon's Nourishing Traditions cookbook.
Makes 4 cups
4 cups pecan halves
2 teaspoons sea salt
The buttery flavor of pecans is enhanced by soaking and slow over drying. Mix pecans with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread pecans 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.