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Pecans | Soaking and Drying

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Pecans, Soaking and Drying

Pecans can lend a burst of rich, sweet and buttery flavor to raw recipes… or even cooked dishes if that is your thing.  Their big size and meaty texture make them the perfect nut for spiced nuts (great snack), and they’re delicious in green salads (great texture against the lettuce.)

Always look for plump pecans that are uniform in color and size. I know many people are in favor of purchasing nuts and seeds from bulk bins, but personally, I am not a fan.  You have no idea how long they have been there.  They might not be fresh or free of molds since they have been constantly exposed to air and fingers of the passing by taste-testers…. you know who you are. hehe

Pecans for Colon Health!

The fiber contained in pecans promotes colon health and facilitates regular bowel movements. It enables the colon to work at greater levels of efficiency by cleaning out the gastrointestinal system. When things are “running smoothly” it prevents constipation and hemorrhoids.  I know, I am getting edgy here, I said the “H” word!

If you struggle with constipation, it can be brought on by endless possibilities.  I am not here to say that pecans will rid you of this issue, but enjoying them can’t hurt anything, can it?  I suppose if you have GI issues such as diverticulitis… and that my friends are a whole other mixed bag of nuts.  I have done quite a bit of reading and the verdict is still out if nuts/seeds aggravate the situation.  The bottom line is that decisions about diet should be made based on what works best for you.


Why must we go through all this trouble? I find soaking nuts a very important step when it comes to my digestion. When nuts/seeds are soaked and/or sprouted in water, the germination process begins, in which the active and readily available amounts of enzymes, vitamins, minerals, proteins, and essential fatty acids begin to be activated. 
Nuts and seeds contain phytic acid and enzymes inhibitors which make it quite hard on the stomach and digestion. This simple process can make all the difference in how you feel after consuming them and how your body assimilates them. To read more about the importance of why our bodies benefit from soaking nuts and seeds, click (here).  And lastly, if you are wondering how to make pecan flour, please click (here) to learn how. Enjoy!


  • 4 cups raw pecans, shelled
  • 1 Tbsp Himalayan pink salt
  • 8 cups water



  1. Place the pecans and salt in a large glass or stainless steel bowl along with 8 cups of water.
    • The pecans will swell during the soaking process, so you want enough water to keep them covered.
  2. Leave them on the counter to soak for 4-8 hours.
    • Loosely cover with a clean cloth, this allows the contents of the bowl to breathe.
    • If you think that it will be longer than 8 hours before you can get to them, place the bowl in the fridge, making sure to change the water every so often.
  3. After they are done soaking, drain and rinse in a colander.
Dehydrator method:
  1. Spread the pecans on the mesh sheet that comes with the dehydrator.
    • Keep them in a single layer and dry them at 115 degrees (F) until they are thoroughly dry and crisp.  Make sure the nuts are completely dry.  If not, they could mold, plus they won’t have that crunchy, yummy texture you expect from nuts and seeds.
    • The dry time will vary due to the machine you own, the type of climate you live in and how full your dehydrator is when drying them.
    • Expect anywhere from 6 + hours.
  2. Allow them to cool to room temperature before storing.
  3. Store in airtight containers such as mason jars.
    • Use within a month – store in the panty.
    • Use within 3-6 months – stored in the fridge
    • Use within 6-12 months – stored in the freezer.

Oven method: (no longer raw)

  1. Preheat the oven to 325 degrees (F).
  2. Spread the pecans on an ungreased cookie sheet in a single layer.
    • Roasting nuts with a touch of oil is a really nice way to add flavor and crispness.  This approach is great when using them as a snack or sprinkled on top of salads.
    • Dry roast the pecans if you plan on using them in recipes where they take the place of  “flour.”
    • I don’t recommend roasting chopped pecans because they might burn.
  3. Bake for 10-12 minutes.
    • Don’t leave them unattended, due to their high oil content, they will continue to roast after you remove them from the oven.
    • When toasted correctly they taste toasted, not bitter or burnt.
    • Good idea to stir them around a bit throughout the process.
  4. Cool for about 1 hour.   Make sure that they are cool before storing.
  5. Note ~  You can also attempt to dry the nuts in the oven and keep them raw but this is tricky.  You will need to set the oven on the lowest setting, keep the door ajar and hang a thermometer in the oven to watch the temperature.  Nothing is impossible.  With this method… good luck and do your best.

Do soaked nuts and seeds have to be dehydrated?

If you are unable to dry the nuts or seeds, it is best to only soak an amount that you can be sure will used within two or three days. As with any live food, mold tends to set in within days if you’re not careful. They will need to be stored in water, sealed tight and placed in the fridge.  It is important to rinse them twice a day with fresh water.

20 thoughts on “Pecans | Soaking and Drying

  1. Beth says:

    I am grateful for the resources you provide through the research and testing you have done and that you so graciously share.
    I purchased almonds and pecans in bulk (30-50# each) and will begin soaking them tonight so I can dehydrate and store them. I anticipate that I have enough nuts to last one year. Therefore, I need them to last longer than a month stored in mason jars in the pantry, and I do not begin to have enough fridge or freezer space for that many nuts. Can I throw an oxygen pack into each jar (or plastic bag if that’s a better option) before tightening the lid? Will they keep for a year stored on a shelf that way?
    ***Just think you should know, there is a “right answer” to this question:) I’ve got my fingers crossed that this will work!!! If not, what other suggestions can you offer?

    • amie-sue says:

      Good evening Beth,

      Thank you Beth and on the same note.. you are welcome. :)

      Looks like you made a good investment in some nuts. hehe I find mason jars better for freshness rather than plastic bags. Unless you have a food sealer which would help remove all the air to help extend the shelf life.

      Keep what you plan on using within a month in the pantry… and the rest between the fridge or freezer for ultimate freshness. I am sure they would last longer in the pantry but raw nuts are not cheap so you want to protect your investment the best that you can.

      Desiccants will help for sure. I recommend these:https://nouveauraw.com/equipment/storage-containers/100cc-oxygen-absorbers-for-dehydrated-food-and-emergency-long-term-food-storage-package-of-100/

      They have a chart that will tell how many you will need based on the volume you are storing. Keep the jar as full as possible with those packages and keep it sealed shut so humidity doesn’t get in.

      Let me know if you have any more questions. I hope this was helpful. Blessings, amie sue

  2. Beth Sessler says:

    Can pecans be dryed with a candy coating? I want to candy them then dry them in a dehydrator. Can you recomend a recipe?

  3. Patricia Gilbert says:

    I have soaked and rehydrated my walnuts but they are rubbery like when broken and the meat is not white. I am drying them again but I don’t know how they are to look inside after the soaking and drying.

    • amie-sue says:

      Hello Patricia,

      Thanks for reaching out. First off, they shouldn’t be rubbery, sounds like they aren’t done drying. When dried they should snap with ease and have an audible snapping sound. The inside is a whitish, creamy color.

      I hope that helps, blessings, amie sue

  4. Nancy Doggett says:

    Hi. For a newbie this article isn’t clear if and when the nuts have their nut shell on or off. I’m sure this could make a huge difference. Please let me know or update because your information in wonderful and I’d like to follow your directions.

    Thank you.

  5. John Demuth says:

    I like kettle corn popcorn. So I thought I would soak my pecans in a solution of melted sugar and salt then toast.
    Also sea salt and vinegar. Again soak in the brine and toast.
    Does any of this make sense? Help!!

    • amie-sue says:

      Hello John,

      I have a recipe for Candied Walnuts… check it out and see what you think. Just substitute the walnuts for pecans. If you don’t have a dehydrator you can toast them in the oven. https://nouveauraw.com/sweet-treats/candied-walnuts/

      For the Salt and Vinegar variety maybe try the following:


      200 g pecans
      200 ml white wine vinegar
      1 tsp oil
      1 tsp sea salt


      Place the pecans in enough white wine vinegar to cover them.
      Soak for a couple of hours, drain, pat dry, and toss with oil and sea salt.
      Spread out on a parchment-lined cookie sheet.
      Preheat the oven to 350 degrees and bake for 20-30 minutes. Stir halfway, until golden brown.
      Sprinkle with a little more salt and leave to cool.

      Hope this gives you some ideas to work with. amie sue

  6. Jeff says:

    Do organic chopped pecans require the same attention?

    Thank you,
    – Jeff

    • amie-sue says:

      Good day Jeff,

      Yes, I soak and dehydrate ALL nuts and seeds, whole or if in pieces. Cutting them doesn’t reduce the phytic acid/enzyme inhibitors, it’s the soaking process. blessings, amie sue

  7. Gage says:

    Do you need to dehydrate or roast nuts after if your baking them in a pie?

    • amie-sue says:

      That’s a great question, Gage. Unfortunately, I’ve don’t have experience with this…. but if it were me, I would dry them to bring out the flavor and texture. blessings, amie sue

  8. Joan Smith says:

    I boiled some Mayhan pecans for 8 minutes, cracked them, and now they need dried but not dehydrated to make them crisp and not rubbery. Can you do this in the oven or microwave?

    • amie-sue says:

      Good morning Joan,

      You can dry the pecans in the oven, I have that option listed in the directions section of this post. I hope you find it helpful. blessings, amie sue

  9. Jen says:

    I am going to try this with peacans but I have read that with walnuts you can slow roast them for up to 24hrs at temp. of 175 F. Would that timespan and temp work on peacans?

    • amie-sue says:

      Good day Jen,

      I haven’t tested using this time frame and temp myself but I would follow the same guidelines as you had read about doing walnuts at that time and temp. Regardless of what nut you using with this technique make sure you keep an eye on them and test them along the process. Ovens often run hotter or cooler than others and the number of nuts you are drying can create time differences.

      Good luck and many blessings, amie sue

  10. Sea says:

    Hi there! I just soaked my pecans for almost 24 hours in the fridge and forgot to change the water! Will this cause any issues and is there anything I can do to fix it?
    Thank you!

    • amie-sue says:

      Good morning Sea,

      The best thing you can do is remove them from the fridge, strain and rinse the pecans, smell them and if they smell ok, taste one. They should be ok. If they taste off then you might want to toss them. There isn’t anything you can do now to reverse the situation.

      Best of luck! amie sue

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