Soaked Crispy Nuts

I soak all the nuts and seeds I use in my kitchen.  Almonds, pecans, pine nuts, walnuts.....all of them go through the soak bath and get dehydrated, then put in the freezer until I need them.

Method:

ALMONDS - 4 cups raw almonds, 1 Tablespoon sea salt, filtered water to cover by 2-3  inches.
Soak at least 7 hours or overnight in a warm place.
Drain and then rinse well until water runs clear.  Drain well.
Dehydrate in oven or dehydrator at no more than 150 degrees for 12-24 hours, or until crispy and completely dry.  Store in an airtight container.  I actually use freezer bags and store them in the freezer.

CASHEWS - 4 cups "raw" cashews (Real raw cashews are hard to come by because the hulling process uses heat.  Just don't use dry roasted nuts.)
1 Tablespoon sea salt, filtered water to cover by 2-3  inches.
Soak no more than 6 hours.  Longer will cause them to get slimy.
Drain and then rinse well until water runs clear. With cashews it takes a few rinsings.  Drain well.
Dehydrate in oven or dehydrator at 200 degrees for 12-24 hours, or until crispy and completely dry.
(200 degrees is used instead of a lower temperature because the enzymes have already been destroyed in the hulling process and it's good to get these nuts dried quickly to avoid them getting slimy or developing an "off" taste.)  Store in an airtight container.  I actually use freezer bags and store them in the freezer.

MACADAMIA NUTS -  4 cups nuts, 1 Tablespoon sea salt, filtered water to cover by 2-3  inches.
Soak at least 7 hours or overnight in a warm place.
Drain and then rinse well until water runs clear.  Drain well.
Dehydrate in oven or dehydrator at no more than 150 degrees for 12-24 hours, or until crispy and completely dry.  Store in an airtight container.  I actually use freezer bags and store them in the freezer.

PEANUTS -  4 cups raw peanuts, 1 Tablespoon sea salt, filtered water to cover by 2-3  inches.
Soak at least 7 hours or overnight in a warm place.
Drain and then rinse well until water runs clear.  Drain well.
Dehydrate in oven or dehydrator at no more than 150 degrees for 12-24 hours, or until crispy and completely dry.  Store in an airtight container.  I actually use freezer bags and store them in the freezer.

PECANS -  4 cups raw pecans, 2 teaspoons sea salt, filtered water to cover by 2-3  inches.
Soak at least 7 hours or overnight in a warm place.
Drain and then rinse well until water runs clear.  Drain well.
Dehydrate in oven or dehydrator at no more than 150 degrees for 12-24 hours, or until crispy and completely dry.  Store in an airtight container.  I actually use freezer bags and store them in the freezer.

PINE NUTS -  4 cups raw pine nuts, 1 Tablespoon sea salt, filtered water to cover by 2-3  inches.
Soak at least 7 hours or overnight in a warm place.
Drain and then rinse well until water runs clear.  Drain well.
Dehydrate in oven or dehydrator at no more than 150 degrees for 12-24 hours, or until crispy and completely dry.  Store in an airtight container.  I actually use freezer bags and store them in the freezer.

WALNUTS - 4 cups walnuts, 2 teaspoons sea salt, filtered water to cover by 2-3  inches.
Soak at least 7 hours or overnight in a warm place.
Drain and then rinse well until water runs clear.  Drain well.
Dehydrate in oven or dehydrator at no more than 150 degrees for 12-24 hours, or until crispy and completely dry.  Store in an airtight container.  I actually use freezer bags and store them in the freezer.

PUMPKIN SEEDS are also something that benefit from soaking.
4 cups nuts, 2 Tablespoons sea salt, filtered water to cover by 2-3  inches.
You can also add 1 teaspoon cayenne pepper for a kick.
Soak at least 7 hours or overnight in a warm place.
Drain and then rinse well until water runs clear.  Drain well.
Dehydrate in oven or dehydrator at no more than 150 degrees for 12-24 hours, or until crispy and completely dry.  Store in an airtight container.  I actually use freezer bags and store them in the freezer.