RECIPE: Crispy Pecans

This is the basic recipe upon which Spicy Candied Pecans is based.

Crispy Pecans

4 cups pecan halves
2 teaspoons sea salt
parchment paper

Mix pecans with salt and filtered water (water should cover pecans completely) and leave in a warm place for at least 7 hours or overnight. Drain in colander. Spread pecans on a stainless steel baking pan lined with parchment paper for easy cleanup and place in warm oven (no more than 150 degrees) for 6-12 hours, turning occassionally, until dry and crisp.

Store in an airtight container. Delicious on salads or as a snack with cheese, or in Carla's Purely Pecan Pancakes.

Read Enzyme Inhibitors and Nuts to understand why we "crisp" the pecans.

Comments

[johanna]

hi-

does anyone know if heating/crisping causes rancidity of those delicate oils contained in the nuts? apparently it does not take much heat to cause this, although i have heard it varies by nut/seed type. can anyone clarify?

in this vein, is it ok to ''roast'' other nuts in this way such as almonds? (they taste better that way!)

i wonder if the same 100% nut pancake recipe could be made with almonds?

thanks

[Carla]

Johanna,
I don't think it gets denatured to ill effect when roasted at the super low temperatures suggested but maybe I'll do a little more research.

And yes, the Purely Pecan recipe can be made with almonds. Today I even made it with cashews/macadamias. The roasting of the nuts makes the pancake fluffy. I don't think it would come out the same if raw un-roasted nuts were used. But if you try it, let me know!
carla

[anita]

Hi. I am making crispy pecans, but I just realized that my stove does not go less than 170. How horrible are they going to be? I am doing it anyway, as I do not have much choice at this point (they are already soaked) but wonder what is happening in that extra 20 degrees? Thanks.

[Carla]

Anita, thanks for the question. The answer is buried in the Spicy Pecan recipe which is linked above.

The pertinent section reads: "This recipe calls for a very low roasting temperature, 150 or less degrees. All enzymes are deactivated at a wet-heat temperature of 118 degrees and a dry-heat temperature of about 150 degrees. It is one of those convenient designs of nature that foods and liquids at 117 degrees can be touched without pain, but liquids over 118 degrees will burn. Nature is so cool—we have a built-in enzyme checker!"

[anita]

Thank you. Damn my oven! :) I have a trayed dehydrator somewhere around here - how would that be? Thanks for the blog. I love this site...wish Atlanta had something like it. I enjoyed hearing radio shows centered on the Slow Food Nation conference a few weeks ago.

[Carla Borelli]

Anita, yes a dehydrator is the perfect appliance for the job. They're designed to hold these low temperatures.

Glad you liked the video podcasts!