Crispy Hazelnuts

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Hazelnuts

From Nourishing Traditions by Sally Fallon (NewTrends Publishing, 2005)

Ingredients

  • 4 cups skinless hazelnuts*
  • 1 Tbs. sea salt
  • filtered water

Directions

Mix hazelnuts in salt and filtered water and leave in a warm place for at least 7 hours or overnight.**

Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 °F) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.

*To peel hazelnuts, place on a cookie sheet and bake at 
300 °F until skins turns dark and begin to crack. Place nuts in a kitchen towel and wrap up tightly. Hold towel-wrapped nuts in your hands and rub and squeeze for several minutes. Open up towel—most of the skins should have come off.

**Nuts are easier to digest and their nutrients more readily available if they are soaked first in saltwater overnight and dried in a warm oven. The saltwater activates the enzymes that neutralize enzyme inhibitors.

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