I started making dehydrated and activated pecans a couple of years ago. I was eating nuts as an afternoon snack and getting an upset stomach. A friend suggested activating the pecans (soaking them overnight in salted water) would counteract the negative of effect of their phytates. Once soaked, they need to be dried for storage. Dehydrating (baking at a low heat) retains their natural goodness. The theory is that roasting nuts at a high heat changes their chemistry.
I'm not sure if it actually worked (I suspect the real solution is to exercise some self control and eat less nuts!) but I do know that these pecans are the yummiest afternoon snack.
500g organic pecans
pink himalayan rock salt
Grind the salt into a large bowl.
Fill 2/3 full with lukewarm water to dissolve the salt.
Add the pecans and soak overnight.
Preheat the oven to 200 F.
Line baking sheets with baking paper.
Drain the pecans and lay flat on the trays. Be careful not to overcrowd them.
Bake in the oven for approx 4 hours until delicious.
Check on them every 45 minutes or so, tasting as you go.
When done, let them cool on the trays before storing in glass jars.