I just received a gift from a client of several pounds of roasted, salted Louisiana pecans. They are big and luscious - but I can't see that we'll ever consume so much. Is there a simple way to remove the salt so that I can use the pecans in recipes? Can I freeze them?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)