Crispy Nuts Recipe

Adapted from Nourishing Traditions, by Sally Fallon and Mary Enig, Ph.D.
Posted with permission | Makes 4 cups

4 cups of any of the following types of nuts:

• Walnut halves and pieces, preferably fresh shelled
• Raw peanuts, preferably skinless
• Pine nuts
• Raw pecans
• Almonds, preferably skinless but almonds with skins will work
• Raw macadamia nuts

2 tsp. salt
Filtered water

Directions:

1. Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight.
2. Drain in a colander and rinse with cool water. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp.
3. Store in the refrigerator, as the fats in nuts can go rancid quickly.