• Prep Time 5 min. 12-24 hours soaking time
  • Cook time 12-24 hours drying time
  • Yield 4 cups

Instructions

Mix nuts with salt and filtered water and leave in a warm place for at least 12 hours and up to 24 hours. After soaking, pour off water and then rinse once. Spread nuts on a baking pan or a drying rack made of a stainless steel screen. Place in a warm oven (no more than 150 degrees*) for 12 to 24 hours, turning occasionally, until completely dry and crisp.  I find that if I use the stainless steel mesh drying racks and a convection oven, the drying time is way shorter. A dehydrator will work great also.Store in an airtight container. Almonds, hazelnuts and Pecans do not need to be refrigerated but you can if you have room. Walnuts can go rancid if left out at room temperature.

* Keeping the drying temperature below 150 degrees will help preserve the enzymes in the nuts.

 

 

I find that if I use the stainless steel mesh drying racks, see My Favorites and a convection oven, the drying time is way shorter. A dehydrator will work great also.

Try these almonds in my Almond Sauce recipe and my Sweet Nut Popcorn recipe.

Don’t have time to soak and dry almonds? Buy sprouted almonds on-line.

Enjoy,
Lorraine