4 cups raw pecans
2 teaspoons sea salt
Spring or filtered water
Combine all ingredients in a large bowl and mix well. You should use enough water to fully cover pecans plus about two inches of extra water above the pecans. Leave mixture to sit overnight or for eight hours.
Drain mixture well with a colander and spread pecans out on a large cookie tray.
Keep tray in a warm oven (less than 150 degrees Farhenheit) for 12 hours or until completely dry and crisp. Be sure to turn the pecans a few times during this time.
Store in an airtight container.
I know that this seems like a lot of work for a few crispy nuts, but once you try them, you'll probably be making more.
By the way, you can do the exact same thing with other nuts like almonds and organic peanuts. Read more about Crispy Pecans Recipe