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Pecans (and Almonds) Recipe Update


 

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Crispy Pecans (and Almonds) Recipe Update

 

Here's one of the easiest and best recipes for a healthy snack. Crispy pecans are explained in Sally Fallon's Book, Nourishing Traditions. I also use it with walnuts, almonds, and other nuts. Almonds are actually my favorite.

 

For each 4 cups of nuts, add 2 teaspoons (or more) of sea salt.  I use the Redmond Salt products.

 

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Add enough filtered water to cover all of the nuts. Then leave them in a warm place for at least 7 hours or overnight. Drain and rinse in a colander.

 

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Put nuts on a cookie sheet coated with butter (I don't always do) and put in the oven. Cook in the oven at low heat (150 degrees or less is best) for 12 – 24 hours. The lowest our oven will go is 170 degrees. Turn the nuts occasionally.

 

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Remove and enjoy as a wonderful snack after the nuts are completely dry. These nuts, pecans especially, can be used in other recipes such as pecan pies.

 

If you have any questions regarding this newsletter or any other topic, join me for my radio show heard in Dallas/Fort Worth on Saturday at 11am and across the country on Sunday from 8 - 11am (CST). Radio. Find more information on living a more natural organic lifestyle at DirtDoctor.com.

 

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Read more articles on the Weatherford Champion Pecan Tree: Champion Pecan Tree and Pecan Research on the Champion Pecan. 
 

Naturally yours,
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Howard Garrett
The Dirt Doctor 

 

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