This is one nut butter that you can’t live your life without trying. Yes, it is my favorite. It’s even more of my favorite when I accidentally over salt it. It reminds me of the pretzel layer of the amazing strawberry pretzel salad recipe. I can promise you this, that recipe will be coming to this site (gluten free)….stay tuned. In the mean time I can relive each moment of my childhood summers with a spoonful of this fantastic stuff.
There is one little trick to the amazing flavor of this pecan butter: you have to soak and dehydrate your nuts. On the street, they are known as “crispy nuts“. I’m not going to lie…it does take at least 24 hours. But the “handling” time is minimal. I plan ahead, and if I forget to plan ahead , I do it when I remember 🙂 . This is a technique passed on from generation to generation, in many cultures. It’s totally worth it. Not only does it enhance the flavor, but it also comes with a heap ton of benefits.
Why should I soak my nuts?
- Nuts (as well as grains, seeds and legumes) contain phytic acid (defense mechanism for the plant), tannins and goitrogens. They also contain enzyme inhibitors, which prevent them from sprouting prematurely. If consumed in excess, they can cause a severe strain on the digestive mechanism.
- Phytates, from the nuts, bond with calcium, magnesium, copper, iron, and zinc in your small intestines and prohibit absorption.
- Soaking nuts in a saline solution and dehydrating them greatly reduces phytic acid and tannins, and neutralizes enzyme inhibitors, making them much easier to digest.
- This, in turn, increases the beneficial enzymes, proteins and fats, and the absorption of vitamins (especially b vitamins).
- It reduces mineral deficiencies, diseases and bone loss.
If none of those reasons entice you to soak your nuts, then you should have a look at the picture below. All of that gunk is usually what we end up consuming. I typically eat nuts right out of the bag, but not after seeing this. If you happen to experience discomfort and bloating after eating nuts, then you should really start soaking and dehydrating your nuts.
I’m sure once you start soaking and dehydrating, you will be doing it with all of your nuts. So here is a little cheat sheet for you! BTW, you will see that it is not recommended to soak flax, chia, or hemp seeds. Reason being, they get gelatinous and break down. Yuck!!
- 4 c raw, unsalted nuts in a medium bowl or jar
- Enough filtered water to cover
- 1-2 T salt
- Pour a few cups of water into the jar/bowl you will be using and combine with the salt.
- Add your nuts to the bowl and cover with water.
- Allow to sit on the counter over night, or for at least 8-12 hours.
- Strain the water off of the nuts and rinse thoroughly.
- Transfer to a cookie sheet (or two) making sure not to over crowd them.
- Put them in an oven set to it's lowest temperature for 12-24 hours or until completely dry and crisp.
So, now that all of that is done, you can do the easiest step of all!!! Let’s make the pecan butter 🙂 . The amount that you make is up to you, but I like to make large quantities:
- I eat it all gone-gone waaay to fast.
- It is much easier to blend a larger quantity in the food processor.
- 4 c soaked and dehydrated pecans
- ½-1 tsp salt
- Add the pecans to the food processor and run on high, stopping occasionally to scrap down the sides.
- Process until smooth.
- Add the salt to taste. I say, the more the merrier.