Description
Description
They’re buttery because native pecans are full of wonderful natural oil, and they’re crispy because we long-soak them in purified Texas rainwater, then (very) slowly dehydrate them. This is called “activating,” which simulates the start of the pecan’s natural germination process. Many believe this makes the pecans easier to digest, and still others think it makes the pecan’s nutrients even more bioavailable. This much is certain: they’re delicious, and addicting!
