If you have ever soaked nuts in an attempt to destroy their enzyme inhibitors and increase their digestibility, then I am sure you have noticed that they swell to twice their original size. It was this observation that inspired my latest nut recipe. I thought, if nuts are able to absorb such vast quantities of water, then surely they are able to absorb any liquid…and boy did they! The result is subtle, but oh so good.
2 cups pecans
3 cups fresh squeezed apple juice
1 cup crock pot applesauce OR apple juice concentrate*
1 Tbs. honey or agave syrup
1 tsp cinnamon
½ tsp allspice
*to make this recipe completely raw, you can either eliminate the applesauce or add date paste for sweetness
Blend the fresh squeezed apple juice, applesauce, honey, cinnamon, and allspice in a high speed blender.
Place the pecans in a large Glasslock™ container and cover with the apple juice mixture. Allow the pecans to soak overnight in the refrigerator.
In the morning pour the pecans into a colander and rinse them.
Place the soaked pecans on a mesh dehydrator tray (not a Teflex sheet) and dehydrate at 115 ° for 6-8 hours. To ease clean-up, I place a Teflex sheet on the tray below the pecans so it can catch any drips.
These pecans are so good on their own. I keep mine in the freezer and eat them straight out of the freezer (they are extra crunchy that way). The Apple Pie Infused Pecans would also be a great trail mix ingredient!
For a printable version of this recipe click here.