How to Make Crispy Pecans
Just like with beans, nuts can also be soaked to increase their digestibility and nutrient absorption. And it couldn't be easier to do.
- 1 1/2 pounds Pecans or other nut of choice
- 2 tbsp Coarse ground Celtic sea salt
Place nuts in large bowl.
Sprinkle with salt.
Cover nuts with water.
Allow to soak 8-12 hours.
Drain in a colander.
Spread 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 degrees Fahrenheit. Allow to dry 12-24 hours.
Once dry and cooled, store in an air-tight 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.
The drying time for making Crispy Nuts will 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.
Find this recipe and video at https://marysnest.com/recipe/how-to-make-crispy-pecans-easy-to-digest/
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