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Ok, I mentioned that I was soaking nuts to see if it would help with my allergy to them and it has helped. Soaking and dehydrating them allows me to enjoy them as a treat only. Too many and I start to have issues.
So why does soaking help? Nuts and seeds contain phytic acid which are the plants’ natural defense against being eaten by humans and animals. They cause digestive issues. However, we can trick the seed to release these chemicals by soaking them. I’m not going to get into the science of this so click the link if you want to learn more. Soaking is super easy but you have to plan head (which is not always easy).
What you need
2 cups of nuts
1/2 tablespoon of sea salt
Add your sea salt to a large bowl
Whisk the sea salt into a cup of water until it is completely dissolved.
Add the nuts and cover completely with the filtered water. I like to cover the nuts with a good amount of water because some will double in size from soaking. Cover with a plate and set in a warm place – like your oven with the light on.
I’ve let the nuts soak for 15 hours. You can get away with this with most nuts except cashews which you will only want to soak for 7 hours.
Notice how milky the water looks. Each type of nut will leave a different kind of residue in the water. I’m soaking some pecans as I type and the water is dark brown.
Drain the nuts and rinse them to get off all the residue.
I have an Excalibur dehydrator so I dry them at 125 degrees for 12 hours or until crispy. The longer you dry them the crispier they will get. If you have an oven, turn the oven to the lowest setting and dry for 12 hours until crispy. I want to note that I have taken them out of the dehyrdator after 5 hours and while they are dry and edible, they are not super crispy like they are after 12 hours.
A before shot of the nuts going into the dehydrator.
The finished product!