Honey Walnuts

Adapted from Raw by Charlie Trotter & Roxanne Klein (Ten Speed Press).

(Yield: 3 cups)

• 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

• 1. Combine the walnuts, honey granules, salt, and cinnamon in a bowl and toss to coat the nuts evenly with the other ingredients.
• 2. Spread the nuts on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105°F for 12 hours.
• 3. Transfer the nuts to the shelf, spreading them evenly, and continue to dehydrate for 24 hours longer, or until crisp.
• 4. Use immediately, or store in an airtight container at room temperature for up to 1 week.

Photographer: iStockphoto.com/Sándor F. Szabó

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