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Crispy Nuts

Makes 4 cups

4 cups raw walnuts, almonds or cashews, preferably skinless
1 Tbsp. sea salt
filtered water





Mix nuts with salt and filtered water and 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, turning occasionally, until completely dry and crisp. Store in an airtight container.

Variation: Crispy Pine Nuts
Use 4 cups pine nuts instead of raw walnuts.

Variation: Crispy Hazelnuts

Use 4 cups skinless hazelnuts in place of walnuts. (To peel hazelnuts, place on a cookie sheet and bake at 300 degrees until skins turn dark and begin to crack. Place hazelnuts in a kitchen towel and wrap-up tightly. Hold towel-wrapped nuts in your hands and rub and squeeze for several minutes. Open up towel - most of the skins should have come off.)

Comment: Peanuts

Although peanuts are strictly speaking legumes and not true nuts, this recipe may be used with peanuts as well.

Reprinted with permission from Nourishing Traditions, by Sally Fallon with Mary Enig, Ph.D.

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