It wasn’t until a couple of years ago that I started liking pecan balls. I was never a real fan of pecans – but these were nice bite size little treats. This year I changed the recipe up a little – I decided to make crispy pecans and add those to the recipe.
I have posted about crispy nuts before, but in case you missed those postings here is why I soak my nuts first. Nuts can be hard on our digestive system. I have mentioned this before, but one of my favorite cookbooks in Nourishing Traditions by Sally Fallon. This cookbook highlights traditional preparation of our foods. If one looks at or back to traditional peoples, they knew how to prepare foods for the most nourishment. Nuts are best eaten after they have been soaked. The soaking process makes nuts easier to digest and their nutrients more readily able to be absorb. Soaking them in salt water (brine) activates enzymes that neutralize the enzyme inhibitors.
Crispy Pecan Balls
1 cup Crispy Pecans, crushed or chopped
1 cup butter, room temperature
2 cups powdered sugar
2 tsp vanilla
2 cups flour
1/4 tsp baking powder
1. The day before (in the morning) soak your pecans. I did about 2 cups of pecans, 1 Tbl sea salt and enough filtered water to cover. Let soak for 7 hours.
2. Drain the nuts and place in a dehydrator. Dehydrate for about 12 hours at 150 degrees.
3. When your nuts are completely dry – store in an airtight container.
4. In a large bowl, beat the butter, 1/2 cup powdered sugar and vanilla until smooth and creamy looking.
5. Add the flour and baking powder to the butter mixture. Beat until well blended.
6. Place your pecans in a plastic zip lock bag and with a rolling pin – crush your pecans.
7. Add the pecans to the the butter/flour mixture and stir with a wooden spoon until well blended.
8. Preheat the oven to 300 degrees.
9. Shape the dough into 1 inch balls and place on a buttered baking sheet about 1 inch apart.
10. Bake for about 25 minutes or until they are a pale brown.
11. Let cookies stand on cookie sheet until they are cool enough to handle.
12. Place the remaining 1 1/2 cup powdered sugar in a shallow bowl and roll the warm cookies in the powdered sugar. Set the rolled cookies on a rack and allow to cool completely.
These are crunchy and creamy all at once. The crispy pecans really add to the flavor. I find that crispy nuts are more flavorful and the nuts have almost a buttery taste to them. Enjoy!