25 Days of Nourishing Traditions: Crispy Walnuts

Just like with grains, nuts naturally contain enzyme inhibitors that make them difficult to digest and harmful to your body if improperly prepared. Thankfully, when you make them right, nuts are very nutritious and don’t have those problems! That’s yet another great thing you’ll learn in Nourishing Traditions — how to prepare nuts. This recipe shows exactly how to make delicious, crispy walnuts packed with all their good nutrients, and none of the icky stuff.

Crispy Walnuts is a variation of Crispy Pecans, found on page 513 of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.

Click HERE to enter to win TWO copies of the book in our 25 Days of Nourishing Traditions Giveaway!

Ingredients

  • 4 cups raw walnut halves
  • 2 teaspoons sea salt
  • filtered water

Simple Meal Planning - Plan to Eat

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Instructions

Find a large enough container for the amount of nuts you want to soak (I did 2 cups here), but not one that you’ll otherwise need for the next 7 plus hours! A glass mixing bowl works. Mix in your nuts with sea salt and cover with filtered water.
Let soak (preferably in a warm place) for at least 7 hours, but overnight is better. Now, drain them out and get ready to spread them over a baking pan or cookie sheet.
Dry the nuts in a warm oven heated to no more than 150 degrees for 12-24 hours. You could also use a dehydrator. Turn the nuts occasionally, until they’re all the way dry and crisp.
Store walnuts in an airtight container in the refrigerator. I like to use glass jars!

How’d it go?

Super easy! Not much to it. I halved the recipe but other than that, just like it sounds — soak, drain, dry, done! It did take me all night and then some to dry them in oven, but at such a low temperature, at least I didn’t have to worry that it was taking up too much gas.

How we liked it

These are tasty little snacks all on their own! But there are lots of great snack recipes in NT that call for nuts, so I’m going to save most of these for trying out one of them. It’s gonna be good!

Have you learned to make crispy nuts yet? Which ones are your favorite?

Be sure to check out the other installments of 25 Days of Nourishing Traditions:

And don’t forget to enter to win your two copies of Nourishing Traditions in our giveaway!

 




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11 Responses to 25 Days of Nourishing Traditions: Crispy Walnuts
  1. this is like julie & julia…

    but emily & sally instead…

    lol.

    I like that you are making NT come to life, b/c newbies to this way of eating/cooking can be very overwhelmed…

  2. DavetteB says:

    Walnuts & pecans are my favorite – they seem to have a buttery taste when done this way. Good snack and great in brownies ;o)

  3. [...] then I said, now wait a second. I have all those ingredients! Well, mostly. I only had soaked and dried crispy walnuts, and no almonds or cashews on [...]

  4. [...] You can use any kind of nut you like, really, but they should be soaked and dried crispy. I showed how I did this with my walnuts in this post. [...]

  5. [...] these anti-nutrients are easy to neutralize through the simple practice of soaking nuts in a salt water solution. Then, you can dry out the nuts to restore their crunchiness, in a dehydrator or oven at a low [...]

  6. shea says:

    I am wondering the purpose to soaking and dehydrating nuts. If You do it once is that it or does it need to be done after a certain time elapses? Does this need to be done with raw nuts and seeds as well?

    • ButterBeliever says:

      To be totally honest, I don’t bother soaking nuts anymore (this is an old post), because they are not a major staple of my diet. (which they really shouldn’t be, for anyone.) You can click over from the link I provided in the post about soaking nuts to learn more.

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