Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
Recipe information
Yield
Yield: 3 cups
Ingredients
3 cups raw walnuts, soaked for 6 to 8 hours in filtered water, drained, and patted dry
6 tablespoons honey granules
1/4 teaspoon Celtic sea salt
1/4 teaspoon freshly ground cinnamon
Preparation
Combine the walnuts, honey granules, salt, and cinnamon in a bowl and toss to coat the nuts evenly with the other ingredients. Spread the nuts on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105°F for 12 hours. Transfer the nuts to the shelf, spreading them evenly, and continue to dehydrate for 24 hours longer, or until crisp. Use immediately, or store in an airtight container at room temperature for up to 1 week.
Reprinted with permission from Raw, by Charlie Trotter and Roxanne Klein. © 2003 Ten Speed Press
