Make crispy pecans by soaking nuts to increase their digestibility and nutrient absorption. You can use this technique with any type of nuts.
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Table of Contents
- Soak Nuts to Increase Digestibility and Nutrient Absorption
- Why Soak Nuts in Water?
- Ingredients
- How to Make Crispy Nuts
- Recipe Tips
- Frequently Asked Questions
- The Modern Pioneer Pantry
- Download Your Free 36-Page Pantry List
- The Modern Pioneer Cookbook
- Join the Traditional Foods Kitchen Academy
- More Kitchen Pioneer Videos
- How to Make Crispy Pecans Recipe
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Soak Nuts to Increase Digestibility and Nutrient Absorption
Just like with beans, you can soak nuts to increase their digestibility and nutrient absorption. And it couldn’t be easier. In my How and Why to Soak Nuts video, I soak pecans because they are plentiful where I live in central Texas, but you can use this technique for any variety of nuts.
You can also learn more about How to Soak and Sprout Beans! In addition to soaking beans and nuts, you can also make sprouted flour as well as making oatmeal with soaked oat groats.
Why Soak Nuts in Water?
Soaking nuts in salted water and then allowing them to dry gently, makes the nuts much more digestible and allows our bodies to better assimilate the nutrients that are in nuts.
Even better, soaking and drying nuts makes them taste more delicious. So be sure to try this crispy nuts recipe to make pecans that taste like butter.
Ingredients
Find the full printable recipe with measurements below.
To make crispy nuts you will need:
- Pecans: You can use halves or pieces. This recipe also works great with other nuts so feel free to change it up.
- Salt: I am using coarse-ground Celtic sea salt.
How to Make Crispy Nuts
Step 1 – Place the nuts in a large bowl and sprinkle them with salt.
Step 2 – Cover the nuts with water and set the bowl aside to allow the nuts to soak for 8-12 hours.
Step 3 – Drain your nuts in a colander when they’re done soaking.
Step 4 – Spread them out on a parchment-lined baking sheet and place them in the oven set to its lowest setting. Allow the nuts to dry between 8 and 12 hours.
PRO TIP: If you’re using a dehydrator, spread nuts onto a lined dehydrator sheet and place the sheet into the dehydrator set to 110°F (43° C). Allow the nuts to dry for 12-24 hours.
Once you’ve mastered dehydrating nuts, you can also explore making crispy citrus chips and dehydrating herbs to reduce waste!
Recipe Tips
- The drying time may vary depending on the type of nut you use. Test for dryness by feeling the nuts. If they feel dry, taste one. If it has a crunchy exterior, they are dry. If you are not sure, leave them to dry for another hour or so.
- Store crispy nuts. Once dry and cooled, store in an airtight container. At room temperature, the nuts will stay fresh for three months. If stored in the refrigerator, they will stay fresh for six months or up to one year if stored in the freezer.
- If you’re new to dehydrating foods, be sure to check out my Food Dehydrating 101 which explains all about the equipment you need to get started and learn more about all my favorite books on dehydrating food.
Frequently Asked Questions
If you’re wondering why they are called “crispy” nuts, it’s because after we soak them, we dry the nuts in a low-temperature (“cool”) oven. Once they are dry, the nuts have a nice exterior crunch, but the center is delightfully tender.
Now, if you’re a purist and you want to retain every last bit of enzymes contained in the soaked nuts, you’ll want to dehydrate them at 110°F. But don’t worry if you don’t have a dehydrator. You can dry the soaked nuts in a cool oven set to its lowest setting.
If you are drying the soaked nuts in a dehydrator, it can take anywhere from 12 to 24 hours. On the other hand, if you are drying them in a cool oven, it will take anywhere from 8 to 12 hours.
The best test is to feel the texture of your crispy pecans. Once they feel dry to the touch, give them a taste. If they have a nice crispy exterior, they’re done. If you’re not sure, leave them to dry for another hour or so.
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How to Make Crispy Pecans
Ingredients
- 1 ½ pounds Pecans or another nut of choice
- 2 tbsp Coarse ground Celtic sea salt
Instructions
- Place nuts in a large bowl and sprinkle with salt.
- Cover nuts with water and allow to soak 8-12 hours.
- After soaking, drain your nuts in a colander.
- Spread your nuts on a parchment-lined baking sheet and place in an oven set to its lowest setting. Allow to dry between 8-12 hours.
- Alternatively, if using a dehydrator, spread nuts onto a lined dehydrator sheet and place the sheet into the dehydrator set to 110°F (43°C). Allow to dry 12-24 hours.
- Once dry and cooled, store in an airtight container. At room temperature, the nuts will stay fresh for three months. If stored in the refrigerator, they will stay fresh for six months or up to one year if stored in the freezer.
Video
Notes
Nutrition
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Favorite Kitchen Supplies
- Colander Set (3 Piece)
- Pyrex Glass Mixing Bowl Set (3 Piece)
- Light Grey Celtic coarse sea salt
- Glass Pitcher
- Aluminum Commercial Baker’s Half Sheet
- Nonstick Parchment Paper
- Bake IT Collection Food Storage Containers
- Wine Colored Cotton Terry Dish Towels
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