This is a very important recipe in our house because so many other recipes are based on this vital foundation.

Nuts are such a nourishing food. These Crispy Almonds have come to my rescue many-a-time when I was running errands in town and was in need of food pronto!

I make all kinds of things with this basic recipe. I fill mason jars with Crispy Almonds and mix them with our home-dried fruit. This makes a delicious trail mix that we can bring along with us whenever we leave the house and need some snacks. Also, I use cripsy nuts for the basis of our favorite cookie recipe and for making homemade almond butter which Jeff loves. And they are great for adding a satisfying crunch in hot cereals/porridges if you break them up into smaller pieces. Great on salads too!

And this recipes comes from (once again) ‘Nourishing Traditions’ by Sally Fallon (you guessed it!)

**CRISPY ALMONDS**

makes 4 cups

4 cups raw almonds (with skins, skinless or slivered)

1 tablespoon sea salt

filtered water

Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours of overnight. Drain in a colander. Spread on stainless steel baking pan and place in warm oven (no more than 150 degrees) for 12-24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container.

(Side note from me: Our oven doesn’t go as low as 150 degrees so I use our food dehydrator, spreading them out on the trays (pictured above) and drying them on a low setting. I use almonds with the skins on them because that’s the kind we can buy in bulk at our local Co-op.)

“Nuts are an extremely nutritious food if properly prepared. Once again, the habits of traditional peoples should serve as a guide. They understood instinctively that nuts are best soaked or partially sprouted before eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess. Nuts are easier to digest, and their nutrients more readily available, if they are first soaked overnight, then dried in a warm oven. (You may also use a dehydrator.) This method imitates the Aztec practice of soaking pumpkin or squash seeds in brine and then letting them dry in the sun before eating them whole or grinding them into meal. Salt in soaking water activates enzymes that neutralize enzyme inhibitors.” -Sally Fallon

Another tidbit on nuts:

“Nuts are rich sources of natural oils, ranging in total fat content from 60% to 80% of calories. Almonds, pecans, cashews, macadamia nuts and peanuts have a high content of stable oleic acid. Thus, they do not go rancid easily and once prepared by soaking and dehydrating may be stored for many months at room temperature in an airtight container. Walnuts, on the other hand, contain large amounts of triple unsaturated linolenic acid and are much more susceptible to rancidity. They should be stored in the refrigerator.” -Sally Fallon

Happy… crunch crunch crunch… Eating!