NUTS, PROPERLY PREPARED
Yup, you read that right. Nope, it’s probably not what you think. Anytime anyone ever tastes nuts I’ve prepared this way, to a person, always remarks at how absolutely delicious they are. Many will even say it is the only way they can eat them without digestive upset. Read “Why You Should Soak Your Nuts” for the backstory of how this method will benefit your health and tastebuds and consider adopting this effortless but worthwhile approach to handling your nuts.
Yields: 4 cups
Prep time: 5 minutes
Soak time: minimum 6 hours, up to 12 hours (overnight)
Cook time: 12 - 24 hours
Skill level: Easy
INGREDIENTS
4 cups raw, unsalted NUTS such as walnuts, pecans, pine nuts, or almonds
1-2 Tablespoon SALT
FILTERED WATER to cover
DIRECTIONS
In a large and spacious glass container, place nuts and cover with filtered water.
Add salt and gently stir to combine.
Allow to sit, undisturbed, in a cool place (away from sun or heat) for a minimum of 6 hours but as long as 12 hours (overnight). This is largely dependent on the volume of nuts you are soaking and the density - harder nuts will need more time.
Change salt water half way through soaking, especially if it is murky.
Drain, rinse thoroughly, and drain again.
Spread drained nuts in an even, single layer on an oven safe pan/cookie sheet or dehydrator tray.
Dehydrate in dehydrator or in oven on low at 100 degrees for as much as 24 hours or on a higher setting (not to exceed 150 degrees) for 12 - 24 hours or until the nuts snap and are crispy all the way through. As with soaking, harder nuts require more time. Do not try to rush the drying process by turning up the temperature or your will end up with case hardening – which means the outside will be dry but the inside will not.
Best stored in the refrigerator or freezer, especially if nut/seed has an inherently higher oil content (e.g. walnuts). If storing on the counter or pantry, use a glass container and consider adding a moisture packet (like those found in vitamins).
NOTES/VARIATIONS
For insight as to the value of properly preparing nuts before consumption, go to Chewin’ the Fat and look for the same thumbnail photo or see here.
A good rule of thumb is, the softer the nut, the less salt, water, and drying time.
Low and slow is best. If you do not have a dehydrator that offers lower settings, you can crack the door of your oven to help regulate the temperature or, in the summer, place the nuts outside in the sun. Make sure you cover them with netting so that insects and animals can’t get into them.
If using an oven or the sun to dehydrate, chances are you have placed the nuts on a solid surface. If this is the case, periodically turn the nuts so that the air and heat can hit all sides and thoroughly dry each piece.
Never combine nuts and when soaking. It is best to keep them separate and only combine, if desired, after they are completely dry.
You can try salting (or seasoning) your nuts prior to dehydrating but know they are delicious plain and work better in recipes if you season them after.
Most seeds can be prepared in the same manner and it is advisable to do so if consuming larger quantities. Since I don’t recommend using seeds for more than an occasional, scant garnish, I don’t bother using this method.
As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.
CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: Close up of red squirrel in a bathtub under an umbrella in the rain | Cute animals, Cute
This method of soaking and drying nuts has been widely circulated in the functional nutrition/holistic community. Much credit is due to Sally Fallon, who wrote about the process in her book Nourishing Traditions.