Crispy Cardamom-Brined Pecans

By • February 9, 2011 • 0 Comments


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Author Notes: A variation on my Crispy Spice-Brined Pecans. The method comes from "Nourishing Traditions" by Sally Fallon. ;o)AntoniaJames

Makes 2 cups

  • Peel of one orange, cut off in long, wide strips
  • 2 bay leaves
  • 2 Saigon cinnamon sticks
  • 1 tablespoon lightly crushed cardamom seeds
  • 2 teaspoons sea salt
  • 2 cups of raw pecan halves or large pieces
  1. Combine 1 ½ cups of boiling water in a glass or ceramic bowl with all of the other ingredients except the pecan halves. Cool to lukewarm, then stir well.
  2. Add the nuts and allow them to soak for 6-8 hours.
  3. Heat oven to 150 degrees Fahrenheit.
  4. 4. Drain pecans, shake well to remove as much of the brining liquid as you can, and spread the nuts on a baking sheet lined with parchment. Blot the nuts with a clean tea towel to remove as much more of the moisture as you can, without too much difficulty. Blot any drops of liquid on the parchment, as well.
  5. Roast for 10-12 hours, stirring occasionally. Be sure to open the oven door after the first and second hours, to allow the steam to escape. This will allow the nuts to dry out better.
  6. Enjoy! ;o)
  7. Add the nuts and allow them to soak for 6-8 hours.

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