Home » BLOG » Crispy Walnuts

Crispy Walnuts

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.

Crispy Walnuts

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.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

One comment

Leave a Reply

Your email address will not be published. Required fields are marked *