Pecans (and Almonds) Recipe Update
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.
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.
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.
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.
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