Dehydrated crispy nuts

[ps4624]

Hold my hand on this one, please. We've recently purchased an Excalibur and had our first dehydrating session, that did not seem to go well. It took FOREVER - maybe 48 hours to get the nuts crispy. I think I did several things wrong:

- I think the temp was too low. I started at 120
- I think I had it loaded up with too much stuff - I had all 5 trays loaded, but with 3 different items - sunflower seeds, cashews and almonds

Basically, I need detailed instructions on the almonds. DH has decided that my criteria for "crispy" was set too high, which makes no sense to me since we've been doing crispy almonds in the oven for months now. When I was testing them, if there was moisture in the middle, the were not done to me.

Where did I go wrong? We had such high hopes for our dehydrator.

[Magelet]

how long did you soak the almonds? more than about 6 hours, and they have the hardest time getting crispy. They will crisp up more as they cool also. I'd do about 140 for almonds. (walnuts are WAY easier. almonds, it's like the stars have to be in alignment to get them crispy. walnuts, you can practically throw them in water for however long, then throw them in whatever temp for practically no time, and they're lovely.

The almonds have to be no more than 1 almond thick, and don't soak them too long. and they will get a little more crispy when they're cool.

[openpollination]

Originally Posted by Magelet

how long did you soak the almonds? more than about 6 hours, and they have the hardest time getting crispy. They will crisp up more as they cool also. I'd do about 140 for almonds. (walnuts are WAY easier. almonds, it's like the stars have to be in alignment to get them crispy. walnuts, you can practically throw them in water for however long, then throw them in whatever temp for practically no time, and they're lovely.

The almonds have to be no more than 1 almond thick, and don't soak them too long. and they will get a little more crispy when they're cool.

Basically I agree with everything Magelet said! My almonds take way longer to get crispy than walnuts or pecans. They do crisp up a surprising amount when they're cooling, also.

Does anyone know if you should store them in an airtight container afterward? Like, will they lose their crisp if they're not sealed away from moisture?