Crispy Cardamom-Brined Pecans

By AntoniaJames • February 9, 2011 • 0 Comments

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Author Notes: These are a variation on the Crispy Spice-Brined Pecans that recently were selected as a Wildcard for Book Two. I’ve used them in cookies, which were delish. They’re also quite tasty when nibbled slowly, all on their own, one by one. The method is from Sally Fallon’s “Nourishing Traditions.” Enjoy!! - AntoniaJames

Makes 2 cups of nuts

Peel of one orange
2 bay leaves
2 large cinnamon sticks
1 tablespoons lightly crushed cardamom seeds (from green pods)
2 teaspoons sea salt
2 cups of raw pecan halves and/or large pieces

Cut the peel away from the orange, careful not to get much of the white pith. Cut pieces into one-inch strips. Put them in the bottom of a large glass measuring cup or bowl and muddle the orange side of each piece with the end of a small, sharp spoon, to release the fragrant oils in the peel.
Pour 2 cups of boiling water over the peel and add the bay leaves, cinnamon sticks, cardamom seeds and salt. Cool to lukewarm, then stir well.
Add the nuts and allow them to soak for between 6 – 8 hours.
Preheat oven to 150 degrees Fahrenheit.
With a slotted spoon, remove the pecans from the brining liquid and spread them on a baking sheet. Remove any orange peel, bay leaves and cinnamon sticks that may have made their way onto the baking sheet.
Gently wipe as much excess moisture from the baking sheet as you can, pushing the nuts around to do so. (A bit is okay, but more than that will create steam in your oven, making the nuts less crispy.)
Roast for 12 hours, stirring occasionally, when it's convenient.
Cool completely and then store in an airtight jar.
Enjoy!!