Soaked "Crispy" Pecans

We're constantly shelling our inventory of pecans from last Fall, making room for this year's crop.  We make pies, cookies, put in pancakes, etc.  One of the other things we do is soak them and make Crispy Pecans. Using a recipe from Sally Fallon of Nourishing Traditions, we soak them in a saltwater solution in order to reduce enzyme inhibitors and phytates in nuts.  This process aids in digestion and absorption of nutrients by the body.

It is a very simple process.  First take 4 cups of shelled pecans:

4 cups of pecans

And then soak them in warm filtered water with 2 teaspoons of sea salt.  Stir up good and allow to soak at room temperature for at least 7 hours.

Soaking pecans in salt water

Once the time has passed, pour into a colander to drain off the water. 

Draining off the water

Then you spread out the pecans onto a tray.

Spreading out on a tray

Place the tray of soaked pecans that are spread out on a tray into a warmer or oven set between 105 - 150 degrees Fahrenheit for 24 hours and turn and stir the pecans from time to time to make sure they are drying evenly.

Putting pecans in the warmer

Pull them out and they are ready to eat!

Soaked pecans are done

These are addictive and once you start eating them, well, you just can't stop!

Ready for snacking!

Crispy Soaked Pecans.  Another favorite of our family.