Type of dish: Snack
Equipment: Baking Sheet
Oven Temp: 120-150°F/50-65°C/Gas – ; 170°F/77°C/Gas
Servings: Makes Approximately 12 Servings
- 4 cups pecans, almonds, walnuts (you can use macadamias, pine nuts, and cashews, too, and these need less soaking…only 6 hours or overnight)
- 1 TB sea salt
- Soak the 4 cups of nuts and the 1 TB sea salt, covered with water, overnight, for at least 8 hours (and up to 24 hours with a change of water halfway through).
- Drain well, and it is important to dry them thoroughly if not using immediately. They will develop mold when stored if they retain moisture.
- Spread on a baking sheet in a single layer and bake at your oven’s lowest temperature for 12 to 24 hours, depending on how crispy you like them. Stir and turn them occasionally as they dry. If your oven only goes down to 170°F, bake them at this higher temperature for less time. If you have a dehydrator, that is ideal to use after soaking nuts.
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