How to Make Crispy Pecans – Easy to Digest
Hi Sweet Friends,
Just like with beans, nuts can also be soaked to increase their digestibility and nutrient absorption. And it couldn’t be easier. In this video, I soak pecans because they are plentiful where I live in central Texas, but you can use this technique for any variety of nut.
Why “crispy” nuts?
If you’re wondering why they are called “crispy” nuts, it’s because after we soak them, we dry them in a low-temperature (“cool”) oven. Once they are dry, the nuts actually 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 degrees Fahrenheit. 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.
How long does it take?
If you are drying the soaked nuts in a dehydrator, it can take anywhere from 12-24 hours. On the other hand, if you are drying them in a cool oven, it will take anywhere from 8-12 hours. How will you know when they are dry? The best test is to feel them. 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.
Watch this YouTube video as I walk you through the step-by-step process of making soaked nuts.
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