Many recipes in Eat Fat Lose Fat call for Crispy Nuts, and they are also great to eat plain as a nutritious snack. Crispy pecans, almonds, macadamias, peanuts, and cashews can be stored in an airtight container at room temperature; the omega-3 content of walnuts makes them susceptible to rancidity, so store walnuts in an airtight container in the refrigerator. Skinless almonds are recommended, as the skins can be irritating to the digestive tract, even when soaked.
Tips for making Crispy Nuts
- Use can use your oven set at the lowest temperature for this process, but a dehydrator (I recommend the Excalibur dehydrators) works amazingly well, plus you can put it in an outside area!
- Seek out local sources of nuts – many orchards will sell direct to the public from a farm stand and the prices are much cheaper. Sometimes they will even crack the nuts for you in their automatic nut crackers.
Makes 4 cups
- 4 cups raw nuts – pecans, walnut halves, almonds (whole skinless, slivered, or sliced), macadamias, peanuts, hazelnuts (filberts) or cashews
- 1 teaspoon celtic sea salt (you can use 2 teaspoons if you prefer a saltier nut)
- filtered water
- Place nuts in a bowl with salt and cover with water.
- Cover loosely with a towel or cheesecloth and leave at room temperature for about 8 hours. (Note: Soak cashews for 6 hours, no longer.)
- Drain in a colander and strew onto stainless-steal baking pan or cookie sheet. Patting the nuts with a clean towel prior to putting on the baking sheet is a good idea.
- Place in an oven set at 150 degrees F and let them dehydrate for 12 to 24 hours or until completely dry and crisp. (You may also use a dehydrator – set to 120 degrees.)
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