|Pecans. Almonds. Peanuts. Cashews. Pepitas (pumpkin seeds).|
If you missed why you should soak your nuts, read this.
How to Soak Peanuts
Makes 4 cups.
4 cups raw peanuts
1 tbsp sea salt (Redmond Real or Celtic)
Filtered or reverse osmosis water
Mix peanuts with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain and rinse in a colander. Do not rinse if you want your peanuts a little salty. Spread peanuts on a baking stone or stainless steel baking pan and place in a warm oven, preheated no higher than 150 degrees for 12-24 hours (if your oven does not go down to 150 degrees F, preheat your oven at its lowest temperature, my ovens is 170 and place a wooden spoon in the door, so your oven door is slightly ajar, leave spoon in door, this will create a temperature very close to 150 degrees). Stir peanuts occasionally, until completely dry and crisp. Store in an airtight container in your refrigerator.
(Peanuts are the only nut for me that does not get crispy. They are still good, the kids love them, but they are not as crispy as almonds that are soaked and dried.)
I also recommend, after your peanuts have dried, lay them out on half of a dish towel. Fold the other half of the dish towel over and sort of massage the peanuts to remove the skins. Then pick the peanuts up and place them in the glass jar you are going to store them in. Then take your dish towel outside and shake it to remove the skins. You can totally eat the skins, they are just a little messy with the dried skins still on. Store peanuts in refrigerator (makes them last longer).
Variation: Crispy Pine Nuts
Use 4 cups pine nuts instead of raw peanuts
Variation: Crispy Hazelnuts
Use 4 cups skinless hazelnuts in place of peanuts.
(To peel hazelnuts, place on a cookie sheet and bake at 300 degrees until skins turn dark and begin to crack. Place hazelnuts in a kitchen towel and wrap up tightly. Hold towel-wrapped nuts in your hands and rub and squeeze for several minutes. Open up towel--most of the skins should have come off...same as peanut skins above.)
*Adapted from Sally Fallon's Nourishing Traditions Book (a must buy!)