Here is Howard's favorite recipe for pecans.  This is taken from Sally Fallon's Nourishing Traditions cookbook.

CRISPY PECANS

Makes 4 cups

4 cups pecan halves
2 teaspoons sea salt
filtered water

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.