Even if your oven only goes to 170, you can prop the door open with a wooden spoon to help decrease the temperature. Just don't do it if you have small children or adults who need a little extra help. Those look delicious!!!!! Pecans are my favorite!
Wonderful!! You will love how they become delightfully tender inside but with just a bit of crispness on the outside. Thanks SO much fro visiting and commenting!! I'm finally home and catching up!! Hope Phil is on the mend!! Love, Mary
Oh Linda! I’m so glad you’re here!! Be sure to head over to my CZcams channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: CZcams.com/MarysNest
Everytime I buy pecans I come back to review this video. Since the last time, I purchased one of those infrared thermometers and it turns out my oven's lowest temp is about 120. Enzymes are good and so were my pecans. But I still have a bit of trouble knowing how dry is dry but at least I didn't burn them this time! I love this channel - God Bless Mary.
Mary, I loved this recipe for soaking nuts and we enjoy them so much more! I am wondering if you can use the soaking liquid for anything? Would there be nutrient and such? I have just been throwing out but am wondering if I am wasting needlessly. Thank you so much for all you do!
I just harvested walnuts. Should I dry the unshelled walnuts for a couple of weeks first? Or should I shell them now and continue with your method? The fresh walnuts have a rubbery texture so I wasn't sure how the salting/soaking process will affect them. Thank you.
Mary; Do you have a video teaching how to create nut flours, like Almond for the food processor or blender. And is it even cost effective. Thx Mary😊 LYNDA, Montana
Hmmm. I guess I’m unclear about something. When I get a bag of pecans in the store are these raw? Or have they been processed in someway? Is this something I would do with raw nuts...say a family member brings me a basket of nuts from the south? Oh! I thought of a possible collab. Maybe we could make pancakes or something with your “starter”. I was trying to think of a way we could include Brenda. She could do a cameo appearance and make pancakes too or is that too far fetched?
This and That with Denise Jordan - Hi Denise. So sorry for the confusion. The nuts are raw. 😀 you are SO smart to be thinking of collabs. My rye starter doesn’t create much “starter” because I only make a few tablespoons full and then use that to make a sponge. But making pancakes with a traditional sourdough starter would be fun. I am out of town right now but when I get back we can think of something fun to do. Love, Mary❤️😘❤️ (PS...I made a video mentioning you because I wanted to return the favor of you mentioning me. Hopefully, I will have it up next week!!).
I was wondering if nuts that are going to be baked into banana bread need to be soaked and dehydrated first. Is there a nutritional benefit? Thank you!
Hi darling Mary, I didn't see the whole video and I realized that is going to be to late when my pecans, almonds are done soaking. Is it okay if they soak overnight? that would be horrible to waste them, as they are expensive where I live. Thank you very much!
Thank you darling Mary. They came out just fine. Thank you anyways. I wish I could shorten the oven time though. I don’t like the electricity bill. Love, Erika!!!! By the way you remind me of my sweet Mother-in-law.
My oven has 200 degrees as the lowest, ouch. Can I still dry them at that point with a lower time frame so they don’t burn? Or maybe toasting on a skillet I heard can work?
I want to make the pecans into a nut butter by the way so that’s why I heard using a skillet to lightly toast them can work since I’ll be using them as soon as they are drained and rinsed.
Thanks so much for visiting! This is a great question. It's OK to dry them in your oven at 200F. The reason we try to dry nuts at a very low temp is to retain as many of the vitamins as possible - in essence to keep them a "living" food. But don't worry. At 200F you will still be retaining many of the nutrients. They will dry better in the oven than they will in a skillet. Plus they will be less likely to burn in the oven as opposed to being warmed in a skillet. Plus, you will get more even drying in the oven. And yes, dry them for a shorter period of time and periodically open your oven and move the nuts around. Some folks recommend leaving the oven jar slightly ajar but if you do decide to do that, be very careful to make sure that nothing is near your oven door so as to avoid any chance of fire. I think it is better to just open your oven door periodically and move the nuts around. They should dry nicely and be ready to be turned into nut butter. Keep me posted and let me know how it all turns out. Love, Mary BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I soaked some almonds for the first time last night and this morning the water has some gray brown sediment all around in the crevices? Any idea what it might be? If it helps these were kinda old almonds that I got from Costco. I didn't wash them beforehand, and I soaked them in filtered reverse osmosis water. I also didn't cover them. Alot of possible mistakes lol
I think that is just the thin bran coating breaking down - just be sure to rinse them well before putting in the oven. I think the bran may be what is slightly bitter when you eat them raw - especially on the walnuts.
Jessie Kanehl - Hi Jessie, That is an excellent question. I have never tried it but Sandor Katz, in his book Wild Fermentation, says that you can use seeds instead of salt. Interesting. Try celery seeds in place of the salt. I would think that a water only soak would work also. Keep me posted. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Greetings, Thanks so much for visiting and commenting!! I'm happy to have you here. No, you do not need to use salt. You can also soak the nuts in an acidulated water by adding a tablespoon of lemon juice, vinegar, or whey. Keep me posted and let me know how they turn out!! Love, Mary
Even if your oven only goes to 170, you can prop the door open with a wooden spoon to help decrease the temperature. Just don't do it if you have small children or adults who need a little extra help. Those look delicious!!!!! Pecans are my favorite!
Love this tip!! How clever!!
You are the only person I want telling me why I should wait 7-8 hours preparing my pecans before I eat them 😂
You are so sweet! Love, Mary🤗
I am absolutely going to try this! Thanks Mary!
Wonderful!! You will love how they become delightfully tender inside but with just a bit of crispness on the outside. Thanks SO much fro visiting and commenting!! I'm finally home and catching up!! Hope Phil is on the mend!! Love, Mary
I do ALL of my pecans this way! Absolutely LOVE them! I have been a Nourishing Traditions fan for many years!
Oh Linda! I’m so glad you’re here!! Be sure to head over to my CZcams channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: CZcams.com/MarysNest
I have been following your CZcams channel for a while now! Love it!
Thank you!
Everytime I buy pecans I come back to review this video. Since the last time, I purchased one of those infrared thermometers and it turns out my oven's lowest temp is about 120. Enzymes are good and so were my pecans. But I still have a bit of trouble knowing how dry is dry but at least I didn't burn them this time! I love this channel - God Bless Mary.
Mary, I loved this recipe for soaking nuts and we enjoy them so much more! I am wondering if you can use the soaking liquid for anything? Would there be nutrient and such? I have just been throwing out but am wondering if I am wasting needlessly. Thank you so much for all you do!
Wonderful maybe now I can eat them again. Will be giving this a try. Blessings
Hi Carolyn, Oh yes - please give them a try and see how they agree with you. I'll be interested in hearing about your results. Love, Mary
Take the peel off as well!
You’re the best Mary! Thank you for sharing so much great information!
Excellent, thanks Mary! New fan from Greece here
I just saw this. Hopefully you will see this. Can you do this for every nuts? Thank you and I love ur videos.
Very nice video.👍👍👍
Barbara Hogan - Hi Barbara, Thanks for visiting and for the kind words!! I really appreciate it. Glad you’re here!! Love, Mary❤️😘❤️
Great information and presentation. Thank you!
Mary, what does salt in the water do?
I just harvested walnuts. Should I dry the unshelled walnuts for a couple of weeks first? Or should I shell them now and continue with your method? The fresh walnuts have a rubbery texture so I wasn't sure how the salting/soaking process will affect them. Thank you.
Mary; Do you have a video teaching how to create nut flours, like Almond for the food processor or blender. And is it even cost effective. Thx Mary😊 LYNDA, Montana
If I dry in oven for only two hours at 170, are they still safe to eat while not completely dry?
I like to make candied almond, will it be ok to remove the skin and if yes, how do I do it. Many thanks
Would you use the same process for almonds to make almond butter? I didn't see any videos about homemade nut butters. Thank you :)
Yes, absolutely
Mary how long in dehydrator
Hmmm. I guess I’m unclear about something. When I get a bag of pecans in the store are these raw? Or have they been processed in someway? Is this something I would do with raw nuts...say a family member brings me a basket of nuts from the south? Oh! I thought of a possible collab. Maybe we could make pancakes or something with your “starter”. I was trying to think of a way we could include Brenda. She could do a cameo appearance and make pancakes too or is that too far fetched?
This and That with Denise Jordan - Hi Denise. So sorry for the confusion. The nuts are raw. 😀 you are SO smart to be thinking of collabs. My rye starter doesn’t create much “starter” because I only make a few tablespoons full and then use that to make a sponge. But making pancakes with a traditional sourdough starter would be fun. I am out of town right now but when I get back we can think of something fun to do. Love, Mary❤️😘❤️ (PS...I made a video mentioning you because I wanted to return the favor of you mentioning me. Hopefully, I will have it up next week!!).
I was wondering if nuts that are going to be baked into banana bread need to be soaked and dehydrated first. Is there a nutritional benefit? Thank you!
Hi darling Mary, I didn't see the whole video and I realized that is going to be to late when my pecans, almonds are done soaking. Is it okay if they soak overnight? that would be horrible to waste them, as they are expensive where I live. Thank you very much!
Hi Erika, So sorry I missed this comment. Yes, it is fine to soak them overnight. You can soak them up to 24 hours without any problem. Love, Mary
Thank you darling Mary. They came out just fine. Thank you anyways. I wish I could shorten the oven time though. I don’t like the electricity bill.
Love,
Erika!!!!
By the way you remind me of my sweet Mother-in-law.
If I dehydrate and then vacuum seal will they be shelf stable longer or do I still need to freeze?
My oven has 200 degrees as the lowest, ouch. Can I still dry them at that point with a lower time frame so they don’t burn? Or maybe toasting on a skillet I heard can work?
I want to make the pecans into a nut butter by the way so that’s why I heard using a skillet to lightly toast them can work since I’ll be using them as soon as they are drained and rinsed.
Thanks so much for visiting! This is a great question. It's OK to dry them in your oven at 200F. The reason we try to dry nuts at a very low temp is to retain as many of the vitamins as possible - in essence to keep them a "living" food. But don't worry. At 200F you will still be retaining many of the nutrients. They will dry better in the oven than they will in a skillet. Plus they will be less likely to burn in the oven as opposed to being warmed in a skillet. Plus, you will get more even drying in the oven. And yes, dry them for a shorter period of time and periodically open your oven and move the nuts around. Some folks recommend leaving the oven jar slightly ajar but if you do decide to do that, be very careful to make sure that nothing is near your oven door so as to avoid any chance of fire. I think it is better to just open your oven door periodically and move the nuts around. They should dry nicely and be ready to be turned into nut butter. Keep me posted and let me know how it all turns out. Love, Mary
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hello Mandy sent me!
Barbara Hogan - Hi Barbara, Thanks for visiting. So glad you’re here!! Love, Mary ❤️😘❤️
Mary's Nest You are so welcome. If Mandy thinks you are good to watch you must be. .
I soaked some almonds for the first time last night and this morning the water has some gray brown sediment all around in the crevices? Any idea what it might be?
If it helps these were kinda old almonds that I got from Costco. I didn't wash them beforehand, and I soaked them in filtered reverse osmosis water. I also didn't cover them. Alot of possible mistakes lol
I think that is just the thin bran coating breaking down - just be sure to rinse them well before putting in the oven. I think the bran may be what is slightly bitter when you eat them raw - especially on the walnuts.
Can I do it salt free?
Jessie Kanehl - Hi Jessie, That is an excellent question. I have never tried it but Sandor Katz, in his book Wild Fermentation, says that you can use seeds instead of salt. Interesting. Try celery seeds in place of the salt. I would think that a water only soak would work also. Keep me posted. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Wouldn't you reintroduce the chlorine onto the nuts in the after soak rinse before drying them in the oven? Make it make sense. 🤔
How to make apple vinera
Great! So energy inefficient though
Is there another way besides using oven so long high electricity bills😀
Hi Mary - Can the same thing be done with walnuts?
So sorry for the delay - just saw this comment. Yes, you can do this with any type of nut! Love, Mary
@@MarysNest... even, ❤, Brazil nuts?
Is it necessary to soak in salt? I am salt free and carefully watch to meet my reduced sodium restrictions.
Greetings, Thanks so much for visiting and commenting!! I'm happy to have you here. No, you do not need to use salt. You can also soak the nuts in an acidulated water by adding a tablespoon of lemon juice, vinegar, or whey. Keep me posted and let me know how they turn out!! Love, Mary
Great! My husband has to be no sodium because of kidney disease.
I spoke and eat , Is that ok ?
Looking at their colour they have already been roasted before you bought them. No sense in trying to use ‘living food’ method.