Crispy Pecans

5 Dec


4 cups pecan halves

2 tsp sea salt

filtered water

Directions: Mix pecans with salt and filtered water and leave in a warm place for at least 7 hours or overnight.  (I warmed up a cup of water in the microwave to dissolve the salt in, added it to the pecans that were already in some cold water, then wrapped the container in a dish towel and put in the closed microwave overnight–kind of like I do for my homemade yogurt.)    Drain pecans and place on a baking sheet and place in a warm oven (no more than 150 degrees) for 12-24 hours, turning occasionally, until completely dry and crisp.  Store in an airtight container.


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