More appetizing than raw nuts and healthier than roasted, soaked and dehydrated nuts have become a central part to creating healthy snacks.
Soaked with salt and finished with a light coating of coconut palm sugar and cinnamon in a dehydrator create delicious, healthy nuts for snacking.
Nuts can be a great protein snack, but they can also leave folks with a heavy, bloated feeling.
After a bit of nutritional research, I discovered that nuts have enzyme inhibitors that cause discomfort and the full nutritional value is more available when soaked and dehydrated. For more detailed info on this subject, check out this resource.
I also use them in baked goods, on salads, or to sprinkle over oatmeal and yogurt. Ball wide mouth jars are ideal for storage and any dehydrator will work.
I have heard some use an oven set on low and leave the oven door ajar so the temperature does not exceed 150°, which is very important so the oils in the nuts are not destroyed.
My only caution is that the crispy-crunchy subtle sweetness of these dehydrated pecans and walnuts is hard to resist!
Even good things are best in moderation.
Sweetly Spiced Crispy Pecans
Ingredients
- 4 cups raw pecans
- 2 teaspoons sea salt
- 4 tablespoons palm sugar
- 1-2 teaspoons cinnamon
- Filtered water to cover pecans
Instructions
- Soak pecans in a large bowl with filtered water and salt for 8-12 hours (up to 24 hours). Pour off water and allow to drain well, 5-10 minutes. Spread out half the pecans in a large bowl; sprinkle 2 tablespoons of palm sugar and up to 1 teaspoon of cinnamon over pecans. Mix well. The moisture from the soaked pecans should help to create a light coating of sugar and cinnamon over the pecans.
- Arrange on dehydrator trays and repeat with the remaining pecans. Dry at 150° for about 24 hours, or until pecans are crisp. Note: To test the nuts, allow a couple to cool for a few minutes first.
- This same recipe works great with raw walnuts too.
Kristy says
I use these on everything now! Especially on salads and for snacks for the crispy crunch.
Rachel @ day2day joys says
Judy, delicious recipe! I also do not have a dehydrator, wondering if you could do a recipe edition sometime with an oven? Anyhow, I featured this recipe as one of my top 3 this week! Thanks for linking up such great posts! Hope you’ll join in H2W this week! Blessings!
Judy Purcell says
Hi Rachel, sorry about the late reply, one gal uses her oven at 170° and uses a wooden spoon to wedge her oven door open slightly to reduce the overall temp of the oven to keep it around 150°. You would have to experiment with that and use an oven thermometer to be sure. Also, be sure to stir the nuts often if they are on solid cookie sheets so you get good air circulation around them as they dry. The drying time is the same. Hope that helps!
Pam @ Ramblings of a Happy Homemaker says
These sounds so yummy. I don’t have a dehydrator and my oven only goes as low as 170 F. I would love to start soaking and dehydrating nuts, but that’s been my hold-up. I need to make getting a dehydrator a priority.
Judy Purcell says
Hi Pam, I have the same issue with my oven, nothing below 170°. I picked up my dehydrator at Bed, Bath, & Beyond for about $50, use one of their coupons and it’s even less. The great thing about it is it is expandable, but so far, I’ve not needed more than the 4 trays that came with it. Nuts and beef jerky is primarily what I use it for, well worth it!
Thanks for stopping by and commenting 🙂
Jill@RealFoodForager.com says
Hi Judy,
I just LOVE dehydrated pecans. Actually, I’m addicted to them. They are so much better than raw and much easier to digest!
Greg says
This makes me want a dehydrator even more!
rsmacaalay says
Wow I missed reading the blog posts of my blog friends, I just came from a two week holiday in Gold Coast and never did dare to go online. Now I am back to read those wonderful posts again. I have a lot to read and catch up