Don’t you just love it when you can very simply make a food healthier and tastier at the same time?
I love raw almonds, pecans, and walnuts so my friend Kathryn told me she’d been making the “crispy nuts” from Nourishing Traditions, I was a bit skeptical. Why on earth should you soak almonds or walnuts when they’re so tasty raw?
Our first batch of soaked crispy almonds–the kids can’t seem to get enough of them!
Not only does soaking and drying nuts increase the natural flavor, the soaking process makes the almonds (or other nuts) easier to digest.
Soaking mimics the practice of many native cultures who traditionally soaked and dried the nuts they collected before eating. Soaking them dramatically increases the ability of our bodies to absorb the nutrients.
Thankfully we don’t have to depend on the sun to do our drying for us!
Soaked Crispy Almonds Recipe
- Almonds (or other nuts)
- Filtered water
- Large glass bowl or pan
- Dehydrator OR an oven you can use for at least 12 hours
Mix a tablespoon of salt with filtered water. Add 4 cups of almonds and let them soak in a glass pan or bowl for about seven to twelve hours.
Drain the almonds. The skins pop off very easily at this point, so if you want, pop some (or all) of the almonds out of their skins. I prefer the taste with the skins on, but skinless is nice for baking.
Dehydrator Method for drying
If you plan to dry almonds regularly, consider investing in a dehydrator. It makes the process SO easy (and of course has countless other uses, like preserving herbs, making homemade fruit leather, drying apple chips, etc. I received a L’Quip Dehydrator for Christmas and love the fact that you can control the temperature and fit so much on it. )
Once your almonds are thoroughly rinsed and patted dry, spread them out on the trays of your dehydrator. Turn on and let dry for 12-24 hours, testing every few hours. Once they’re thoroughly dried, cool and store in a air-tight container
Oven Method for drying
Before I had a dehydrator, I just used the oven. Spread on a glass or stainless steel pan. Try not to let the almonds touch. Let dry 12-24 hours in a 150 degree oven and stir occasionally. (Ours doesn’t go quite that low, so I would heat it to 170, leave the light on and turn off the oven.)
After about 20 hours, they still weren’t as crispy as I’d like, so I left the oven on at around 170.
Once they’re thoroughly dried, cool and store in a air-tight container.
Make soaked crispy almonds
Much as I love raw almonds, I have to agree that soaked crispy almonds even more flavorful soaked and dried.
Not only do they taste richer, soaking the nuts makes it much easier for your body to absorb the nutrients.
[Full disclosure: links to products in this post are my referral links.]