I made a batch of crispy walnuts this week. Yum!!! And so simple. It’s the exact same method I used for the crispy pecans. Just note that walnuts can go rancid faster than pecans. So they should be stored in the refrigerator or freezer.
4 cups (1 lb.) walnuts
2 tsp. sea salt
Mix walnuts with salt and water (I covered them loosely with plastic wrap.) and leave in a warm place for at least 7 hours or overnight (I soaked them for close to 24 hours.). Drain. Spread walnuts on baking pan. Place in oven on lowest setting (150 degrees) for 12 to 24 hours, stirring once in a while, until completely dry and crisp. Store in an airtight container in the refigerator or freezer.
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