These pistachios make an unusual but addictive cocktail snack. The recipe was inspired by some versions we tried at Restaurant Sent Sovā, in Saratoga, California.
Recipe information
Total Time
Start to finish: 15 min
Yield
Makes 2 cups
Ingredients
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon curry powder
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
3/4 teaspoon ground ginger
2 cups unsalted shelled pistachios
2 tablespoons olive oil
Preparation
Step 1
Line a shallow baking pan with wax paper or parchment paper.
Step 2
Stir together sugar, salt, and spices in a small bowl.
Step 3
Cook pistachios in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until a shade darker, about 5 minutes.
Step 4
Stir sugar mixture into nuts and cook over moderate heat, stirring constantly, until sugar begins to melt and coats nuts evenly, 2 to 3 minutes. Immediately transfer nuts to baking pan and cool.
