I also made some crispy pine nuts at the same time I made the Crispy Almonds. I'm planning to use these in spinach pesto - figure I'd make up a few big batches of that this weekend with spinach from our garden and get it in the freezer. I'll also use some in salads and other misc. dishes.
Crispy Pine Nuts
4 cups pine nuts
1 Tablespoon sea salt
Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking sheet (or on the trays of a dehydrator) and place in a warm oven (or dehydrator) for no more than 150 degrees for 12 to 24 hours. Stir occasionally, until completely dry and crisp. Store in an airtight container.