To Soak or Not to Soak

• If you are making a recipe that requires pureeing or grinding walnuts, soaking them before use makes them softer and helps them make a better puree. The other reason to soak walnuts is to remove the phytic acid that is present. Some natural health proponents claim phytic acid binds to other minerals and vitamins, preventing your body from absorbing these nutrients from nuts, grains and seeds, although there seems to be little scientific evidence to back this up. Along with removing much of the phytic acid, soaking before dehydrating and roasting enhance the texture and taste of the walnuts.

Soaking How-To

• If you want to soak your walnuts before roasting them, it is a simple and straightforward process. Add walnuts to a glass or food-safe plastic jar and fill the jar with filtered or spring water to cover the walnuts. Soak the nuts for eight hours and remove any nuts that float to the top, as this is an indication they're rancid. Pour out the water and thoroughly rinse the nuts before you use them.

Soaking Safety

• Soaking walnuts is safe as long as it is done properly. Do not leave nuts to soak longer than the recommended eight hours to prevent the growth of bacteria. Cover the container you are soaking the walnuts in with a lid or clean cloth to prevent contamination. Once the nuts are finished soaking, rinse them thoroughly with clean water and refrigerate them or begin roasting them immediately. Use any refrigerated nuts within two days of soaking.

Drying and Roasting

• After soaking, drain the walnuts and dehydrate them before roasting them to completely dry them out to their original state. Walnuts will need to spend at least 12 hours in a dehydrator to completely dry and become crisp once again. Use a dehydrator or spread the nuts on a baking sheet and place them in your oven on its lowest setting. Once dried, roast the walnuts in your oven or in a dry skillet until lightly browned and fragrant.