Crispy Nuts
Cut carbs this holiday season - Choose Roasted Nuts instead of Peanut Brittle (which has corn syrup in it).
4 cups of any of the following types of nuts:
• Walnut halves and pieces, preferably fresh shelled
• Raw peanuts, preferably skinless
• Pine nuts
• Almonds, preferably skinless but almonds with skins will work
• Raw macadamia nuts
2 tsp. salt
Filtered water
1. Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight.
2. Drain in a colander and rinse with cool water. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp.
3. Store in the refrigerator, as the fats in nuts can go rancid quickly .
Cut carbs this holiday season - Choose Roasted Nuts instead of Peanut Brittle (which has corn syrup in it).
4 cups of any of the following types of nuts:
• Walnut halves and pieces, preferably fresh shelled
• Raw peanuts, preferably skinless
• Pine nuts
• Almonds, preferably skinless but almonds with skins will work
• Raw macadamia nuts
2 tsp. salt
Filtered water
1. Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight.
2. Drain in a colander and rinse with cool water. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp.
3. Store in the refrigerator, as the fats in nuts can go rancid quickly .
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