Crunchy walnuts are a favorite snack in our home. Crunchy walnuts are achieved by first soaking the nuts in a warm, salt water solution for 8-12 hours and then dehydrating them low and slow.
The method of soaking and dehydrating not only serves a purpose to improve the nutrition of the walnuts, it makes them taste awesome! I like to do big batches of crunchy walnuts so that I am doing it less often. A large batch of crunchy walnuts can last us anywhere from 3-6 months depending on the season. The first step, soaking, helps to reduce the phytic acid content of the walnuts. Phytic acid is considered an “anti-nutrient” and when eaten in excess mounts can potentially interfere with mineral absorption.
How to Make Crunchy Walnuts
- Soak Walnuts
Place walnuts in large glass bowl and soak overnight in warm salt water (8-12 hours). Utilize 1 Tbs salt for every 2 cups of water used to soak the nuts.
- Drain Walnuts
Drain off the water and give the walnuts a good rinse.
- Dehydrate walnuts
Lay out the walnuts in a single layer on dehydrator trays. Process the walnuts at 150 degrees Fahrenheit for 24 hours.