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5 from 1 vote

Crispy Nuts

Author: Nourishing Traditions via Kelly the Kitchen Kop


  • 4 cups pecans almonds, peanuts, macadamia nuts, walnuts or even pumpkin seeds (I do pecans, almonds & peanuts most often) – NOTE: you can also use cashews, but only soak those for 6 hours. Find raw nuts online here.
  • 1 Tablespoon sea salt plus extra to sprinkle on nuts after they've soaked
  • Enough filtered water to cover


  • Mix above ingredients together in a glass bowl, stir and leave on the counter overnight, at least 7 hours. Drain well in a colander and spread onto a buttered cookie sheet (4 cups are just right for one cookie sheet). Sprinkle with sea salt. Bake at 150* for 24 hours, depending on how crispy you like them. I keep them in the freezer (freezer baggie) and they are good for months. These are great to have on hand for a quick healthy snack, for school lunches, or for recipes.
  • NOTE: Unfortunately my oven only goes down to 170*, so I was told in this case the phytic acid is still broken down, but any enzymes will be cooked off (so in that case, I may as well bake them at a bit higher temp for less time in the oven to save energy). If you have an oven that goes down to 150* or a dehydrator, that's much better, but soaked nuts are still MUCH preferred to unsoaked.  As a matter of fact, if I eat regular nuts now (I ate them by mistake recently), I get a terrible stomachache.