Nuts are a great snack food. Although we shouldn’t count on snacks to replace proper meals, nuts are nutritious and great to have on hand, especially for growing children. However, nut intolerance is prolific – and eating a lot of nuts could even cause you to develop an intolerance. What most people don’t know is that there is a way to prepare nuts to minimize the possibility of intolerance. Crispy Nuts are easier to digest and tasty as well! They can be eaten plain or as part of the recipes below.

According to the Nourishing Traditions cookbook by Sally Fallon,

“Once again the habits of traditional people 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 in salt water overnight, then dried in a warm oven. (You may use a dehydrator.) This method imitates the Aztec practice of soaking pumpkin or squash seeds in brine and 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.”

How to Make Crispy Nuts:

For Crispy Pecan or Walnut Halves (prefer shelled), use 2 teaspoons of sea salt to 4 cups of nuts

For Almonds (prefer skinless), use 1 tablespoon of sea salt to 4 cups of the nuts


  1.  Soak nuts in filtered water and sea salt; leave in a warm place for 7 hours or overnight
  2. Drain in colander.
  3. Spread on baking sheet and place in warm oven (no more than 150 degrees) for 12-24 hours, stirring occasionally, until completely dry and crisp. Store in airtight container.

Crispy Cashews: 4 cups raw cashews to 1 tablespoon sea salt

Some care must be taken in preparing cashews. They will become slimy and develop a disagreeable taste if allowed to soak too long or dry out too slowly.

  1. Soak cashews in sea salt and water for 6 hours (no longer)
  2. Drain in colander
  3. Spread on baking pan and place in warm oven (approximately 200 degrees) for 12-24 hours, turning occasionally, until completely dry and crisp.
  4. Store in airtight container.

Recipes Using Crispy Nuts

Rosemary Walnuts


  • 2 cups crispy walnuts (see crispy nut directions above)
  • 2 Tablespoons butter or ghee (dairy sensitive)
  • 2 Tablespoons dried rosemary
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper


  1. Melt butter with rosemary, salt and cayenne.
  2. Toss with walnuts
  3. Spread on cookie sheets and bake at 350 degrees for 10 minutes
  4. Store in airtight container in the fridge



  • 2 cups crispy almonds (or walnuts, pecans, etc. – see directions above)
  • 1 egg white, preferably from pastured hen
  • 1 teaspoon coconut oil
  • 1-2 teaspoons green stevia powder (not extract)
  • 1/4 teaspoon sea salt


  1. Preheat oven to 300 degrees
  2. Whisk egg white until frothy but not stiff
  3. Blend in the oil
  4. Add almonds and stir until well coated
  5. Sprinkle on the cinnamon and stevia powder and mix well again.
  6. Spread out evenly on a baking sheet lined with parchment paper.
  7. Bake for approximately 45 minutes, until golden, stirring every 20 minutes to ensure even cooking.

(Note: the nuts will become crisper as they cool. Store in an airtight container. For a variation, try other nut (pecans, walnut, brazil nuts) and play around with different spices (add a dash of cayenne or nutmeg or replae the cinnamon with turmeric and ginger), but bear in mind that cooking times may vary a bit.

Enjoy exporing these recipes with crispy nuts!