Crispy Soaked Almonds, Pecans, Walnuts, and Hazelnuts Recipe (a RAW food)

RAW CRISPY ALMONDS

Our whole family really love these! Make a big batch of these almonds because you will love them too. They are worth the effort. Soaking the almonds removes the enzyme inhibitors that all nuts have. This makes nuts healthier to eat, less bitter, and easier to digest. This method also works wonderfully with pecans, walnuts, hazelnuts, etc...and is our family's preferred way to eat all nuts.

Difficulty level: Easy


RAW CRISPY ALMONDS Recipe:

4 1/2 to 5 pounds raw whole shelled almonds
Purified water

Method:

Soak all the almonds in water. The water will discolor, so rinse the almonds and soak again with clean water. Repeat this soaking and rinsing process until the water is only slightly orange-ish, but not until the water looks cloudy. This will take a few hours, but is easy to do.

Drain the almonds. Pat the almonds dry between paper towels or spin-dry in a salad spinner.

Dehydrate the almonds in a food dehydrator until dry, crisp, and crunchy. The food dryer set at 110 degrees F keeps these almonds "raw".

To see if they are done, take a couple nuts out of the dryer, let then cool and then bite into one. It should be dry and delightfully crispy! Let cool to room temperature before storing.

Store the CRISPY ALMONDS in the refrigerator or freezer in an air-tight container.


Variation:

CRISPY TOASTED ALMONDS: This version is lightly toasted, not raw.

Instead of dehydrating in a food dehydrator, spread out the soaked almonds onto 2 cookie sheets and bake in a 170 degree F oven for 3 hours, stirring every 30 minutes.

Let the almonds cool for 3 hours.

Re-bake the cooled almonds again in a  170 degree F oven, until dry and crispy.

Then toast the almonds in a 350 degree F oven for 30 to 40 minutes. Roast almonds only until the almonds BEGIN to smell toasted. Watch the almonds closely so that they don't get over-browned. Stir almonds about every 20 minutes and switch cookie sheet positions half way through the roasting process.

Put a heat-safe wedge in the oven door and let the toasted almonds cool to room temperature.

Store the CRISPY TOASTED ALMONDS in the refrigerator or freezer in an air-tight container.


FUN TIP:  If you pinch.& squeeze "Crispy Almonds .... Most of them will pop apart into crunchy halves and pieces. Kids of all ages love to do this.... No need to chop crispy nuts unless you want them very fine.


Variation:

You may roast the dehydrated "Crispy Nuts" in a 350 degree F oven, just until they smell toasted...stirring several times for an even roast.

Crispy Soaked Raw Pecans are made the same way.

Crispy Walnuts can also be made, loosing their bitterness.

Enjoy,

Author, Leila.