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Crispy almonds or macadamias
Makes 4 cups
4
cups skinless almonds or macadamia nuts
1
Tbsp sea salt
filtered
water
Pepitas
(crispy pumpkin seeds)
Makes 4 cups
4 cups raw, hulled pumpkin seeds
2 Tbsp sea salt
1
tsp cayenne pepper (optional)
filtered
water
Crispy
pecans
Makes 4 cups
4
cups raw pecan halves
2
tsp sea salt
filtered
water
Crispy
walnuts
Makes 4 cups
4
cups walnut halves and pieces, or freshly shelled walnuts
2 tsp sea salt
filtered
water
** store walnuts
in an airtight container in refrigerator
Basic directions:
Dissolve salt in water and add nuts. Leave in a
warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm
oven (no more than 150 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight
container.
Recipes taken from Nourishing Traditions by Sally Fallon
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