Crispy Cardamom-Brined Pecans
AntoniaJames
- Serves
- 2 cups
A variation on my Crispy Spice-Brined Pecans. The method comes from "Nourishing Traditions" by Sally Fallon. ;o)
Ingredients
- 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
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Directions
- Step 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.
- Step 2
Add the nuts and allow them to soak for 6-8 hours.
- Step 3
Heat oven to 150 degrees Fahrenheit.
- Step 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.
- Step 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.
- Step 6
Enjoy! ;o)
- Step 7
Add the nuts and allow them to soak for 6-8 hours.