Pour 6 cups of filtered or purified water into a large glass or ceramic bowl. Add 1 ½ tablespoons of sea salt and stir. Add 2 pounds of pecans or almonds or walnuts. Add additional water, if needed, to cover the nuts. Let the nuts soak in a warm place (like the kitchen counter) at least 8 hours.
After soaking, drain the water from the bowl, and rinse the nuts gently with cool water. Drain the water off and rinse one more time, then drain again.
Place the nuts by the handful onto paper towels. Gently pat the top layer as dry as possible with paper towels. Let the nuts dry on the paper towels for 15 minutes.
Place the nuts flat side down on an ungreased baking sheet. Smaller pieces can be placed together on one end of the baking sheet. Whole nuts can be placed on the baking sheet in rows.
Bake at 200 degrees until completely dry and crisp. Higher temperatures will cause the nuts to burn before they are dry. Baking time varies, depending on the size and thickness of the nuts. Typical bake time is at least one hour for small, thin nuts and up to two hours for medium sized ones. Thicker nuts, like almonds or walnuts, have an increased bake time. Check every 20 minutes for crispness by sampling a nut that is baking.
After baking, remove the nuts from the baking sheet with a spatula and let them cool down in a glass or ceramic bowl. Place the cooled nuts in a plastic freezer bag and store in the freezer. Nuts can be eaten right from the freezer, no thawing necessary.
©2017 Sharon D. Monson One copy can be printed for personal use only. Distribution is not allowed. Commercial rights are retained.