Here’s another spice-brined “crispy” nut recipe. These pecan halves are delicately flavored, to be savored one by one, slowly. (That’s actually not a bad way to eat everything else, of course.) Raw pecans are brined in a solution of salt, sweet spices and fresh orange peel, then dried and lightly roasted in a very slow oven. Your patience will be rewarded with a mildly-flavored nut with a beautiful texture. The method is based on one described by Sally Fallon in "Nourishing Traditions." Be warned: these are habit forming. Enjoy!! - AntoniaJames

Share: