Recipe: Curried Pistachios Nuts
I love a recipe that is easy and delicious. But even more so, I love a recipe that can be made with things I usually keep on hand. These nuts are a perfect example of that. If you don’t have pistachios use almonds or peanuts. And, if you really want to punch up the flavor, try substituting Ginger Sugar and the Thai Red Curry blend for the spices listed. They are available from The Spice and Tea Exchange, and in my opinion are extraordinary in both their taste and their aroma. I use them in my kitchen all the time. And, on December 16th, shipping is free!
For a great entertaining combo, put out some of these spicy nuts with the salty sweet Candied Bacon Nuts. A little something for everyone, and not a lot of work for you!
Makes about 2 cups
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon curry spice (or more to taste)
About 2 cups shelled pistachio nuts (salted are fine)
1/4 teaspoon cinnamon
Combine the butter, brown sugar and curry spice in a skillet over medium low heat. Mix to combine as the butter and sugar melt, then add in the nuts. Raise heat to medium and stir continuously until the sugar is melted and coating the nuts; the nuts will begin to toast and the butter just begins to brown. Add in the cinnamon and toss until the nuts are well coated. Remove from the heat and turn out onto a rimmed sheet pan to cool. Set out in a decorative bowl and serve.
(if you want to make the festive garnish, see our post Technique: Simple Holiday Garnish earlier this week!)
Recipe and Photo Copyright © 2011 Donna Marie Desfor and There’s a Chef in My Kitchen, LLC. All Rights Reserved.
Copyright © 2011 WITF, Inc. All Rights Reserved.
Published in Donna Marie Desforback to top