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Why Crispy pecans?

Most nuts are shelled, dried, and placed on the grocery shelf as fresh nuts. These nuts still contain phytates, enzymes that prevent a seed or nut from breaking down until it is in the soil. For nuts to be digestible, the phytates have to be broken down; for that to happen, the pancreas has to produce enough digestive enzymes. To not “overburden” the pancreas and to make nuts more digestible, nuts and seeds have traditionally been Crispy before eating. Soaking also tenderizes the nuts and releases the rich flavors often missing in fresh nuts. The common process of roasting fresh nuts also destroys the phytates, but the process can be unhealthy if the temperature is too high. High temperature also destroys the nuts’ beneficial enzymes and vitamins. Low temperature drying brings a perfect crunch, preserving nutrition and freshness. See this article at naturalnews.com for more details: Discover Sprouted Nuts and Give Your Pancreas a Break