crispy almonds, crispy pine nuts, and crispy cashews, but realized I've never posted crispy pecans, walnuts, or peanuts when I've made them all. I guess maybe because they are pretty much the same recipe as for the almonds and pine nuts. I made a batch of crispy pecans the week before Christmas to use with my smoked salmon spread, so I figured I'd snap a quick picture and post them. These are great to snack on and use in recipes. Pecans are my favorite nut, I could eat them every day. Carson loves them, too. And I feel much better about eating them after they've been soaked and dehydrated.
4 cups (1 pound) pecan halves
2 teaspoons sea salt
Mix pecans with salt and water and cover the bowl with a plate. Leave in a warm place for at least 7 hours or overnight. I usually soak them for at least 12 hours, but usually closer to 18-24 hours. Drain in a colander. Spread the pecans on a baking pan or dehydrator tray. If you are using the oven, put them in on the lowest setting (150 degrees) for 12 to 24 hours, stirring once in a while, until completely dry and crisp. I always use my dehdyrator for about the same amount of time. Although I've found that pecans usually seem to dry more quickly. Store in an airtight container.