We eat a lot of nuts and seeds in this house; our standards are: almonds, pistachios, peanuts, cashews and pepitas. However, we don’t restrict ourselves to just those. At any given time, we also have walnuts, pecans and sunflower seeds lingering in mason jars in either the freezer or the pantry.
One of my son’s new favorites are pistachios in the shell. He likes to pick out the perfect pistachio and say, “This one!”. Then he hands it to me and says, “Open, Open”. It actually sounds more like, “Opa, Opa” and as you can imagine, it is ridiculously cute. I open the pistachio, make sure the nutmeat is loose from the shell and hold it out in my hand so he can gingerly pick each nut out of the shell. It’s not a quick activity but I still I love it because it almost guarantees an hour of snuggles.
A couple of weeks ago, I hosted an impromptu Indian themed dinner party and needed something that everyone could pick on while they talked and waited for dinner so I created these Curried Pistachios.
They were an instant hit with everyone — especially my son. I confess I’ve made them several times since because they lead to marathon pistachio “Opa-ing” sessions and those magical snuggles we love so much.
I found these fun facts about Pistachios online at Nuts.com and I found them fascinating (and surprising) so I figured I would share.
8. While pistachios contain fat, the fat is predominantly monounsaturated, similar to that found in olive oil.
- 1 pound unsalted pistachios (in shells)
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1 tablespoon curry powder
- ¼ teaspoon sea salt
- ⅛ teaspoon ground cumin
- ⅛ teaspoon ground coriander
- Preheat oven to 250F. Line a baking sheet with parchment paper. Whisk honey, vinegar and spices together in a bowl large enough to also hold the pistachios.
- Once thoroughly combined, add in pistachios. Toss to coat.
- Pour onto baking sheet and spread into one layer. Bake for 40 minutes turning once at 20 minutes.
- Allow to cool for at least 15 minutes, serve and Enjoy!