Crispy Cardamom-Brined Pecans
Author Notes: A variation on my Crispy Spice-Brined Pecans. The method comes from "Nourishing Traditions" by Sally Fallon. ;o) —AntoniaJames
Makes: 2 cups
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Peel of one orange, cut off in long, wide strips
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2 bay leaves
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2 Saigon cinnamon sticks
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1 tablespoon lightly crushed cardamom seeds
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2 teaspoons sea salt
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2 cups of raw pecan halves or large pieces
- 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.
- Add the nuts and allow them to soak for 6-8 hours.
- Heat oven to 150 degrees Fahrenheit.
- 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.
- 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.
- Enjoy! ;o)
- Add the nuts and allow them to soak for 6-8 hours.
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I made this and it was delicious, pecans were crispy with a nice spice taste. I made a mistake, you will have that when you are 72 yrs. old! I used coriander seeds instead of cardamom but with similar tastes it turned out good! It makes a healthy snack without sugar. I will be making this again but do a double recipe, the two cups didn't last! I had a half cup gone before they cooled well! Thanks for a great recipe Antonia! Don
AntoniaJames is a trusted source on Bread/Baking.
Thank you, Don! I bet the coriander was tasty, indeed - I will have to try that. Cheers! ;o)
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