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Fill a baking sheet with a layer of shelled pistachios. Drizzle nuts with olive oil and sprinkle on the spice mix, to taste. Mix well to make sure the pistachios are coated evenly. Roast in the oven for 30 minutes, stirring every 10 minutes. Remove and cool completely.
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Preheat oven to 350. Mix together spices until well incorporated. Choose a rimmed baking sheet that will fit all the nuts in one single layer, or use two baking sheets. Drizzle with olive oil, or spray a mist of water onto nuts and then sprinkle spice mixture evenly over them.
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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.
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Add the chopped pistachio nuts, diced apples, cinnamon, and nutmeg to the oat mixture. Stir until well combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, give the Bircher muesli a good stir. If desired, add more almond milk for a creamier consistency.
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Whisk the honey, chili powder, garlic powder, salt, and cayenne together in a bowl. Step 2: Add the pistachios. Pour the pistachios into the bowl and stir until they're well coated in the sauce. Step 3: Roast. Pour the coated pistachios onto a parchment paper-lined baking sheet and spread them out into an even layer. Bake in the oven until crisp.
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Instructions. Soak pistachios in water for 30 minutes. Remove and Drain. Mix all other ingredients and toss pistachios, coating them evenly. Roast nuts on your lowest oven setting for approximately 30 minutes total, checking every 5 minutes and tossing until evenly brown.
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Preheat oven to 300°F degrees. Line a large rimmed baking sheet with aluminum foil and coat well with cooking spray or line with parchment paper. In a medium mixing bowl, whisk the egg white until foamy. In another small bowl combine the sugar, salt, chili powder, cinnamon, cayenne and paprika. Fold nuts into egg whites.
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Spiced with cinnamon, cayenne and smoked paprika for hint of sweet heat, these crunchy candied pistachios will quickly become your new favorite snack. Coated with a crunchy layer of crystalized sugar infused with an umami-rich spice blend, these sweet & spicy candied pistachios are completely addictive and perfect for munching (hello, perfect holiday party snack!)
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Heat oven to 325°F (163ºC); coat a baking sheets with nonstick spray. In a large bowl whisk together maple syrup, rosemary, curry powder, kosher salt and cayenne. Add the nuts and toss to coat evenly. Transfer nuts to prepared baking sheet and spread into an even layer. Sprinkle a bit of flaky sea salt over nuts; optional.
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How to make roasted spiced pistachios. This recipe comes together in 5 simple steps. Step 1: Preheat the oven to 300°F. Step 2: In a large bowl, toss together the pistachios, olive oil, and seasoning until the nuts are well-coated. Step 3: Spread the pistachios on a baking sheet and discard any empty shells.
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Pulse 1 cup pistachios in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Process remaining 1/4 cup pistachios in food processor until finely ground, about 45 seconds. Add flour, baking powder, cardamom, cloves, pepper, cinnamon, ginger, and salt; process to combine, about 15 seconds.
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Preheat oven to 350°. Whisk egg whites, ½ cup sugar, 1 tsp. thyme leaves, ½ tsp. ground allspice, ½ tsp. ground ginger, ¼ tsp. cayenne pepper, and 4 dashes of Angostura bitters in a medium.
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In large mixing bowl, stir together first 5 ingredients, add pistachios, tossing to coat. Arrange pistachios in a single layer on a lightly greased cookie sheet. Bake at 350 degrees for about 20-25 minutes, stirring after 10 minutes. Let cool. Store in an airtight container.
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In a mixing bowl, combine the ground seed mixture, sugar, Aleppo pepper, paprika, and salt. Place the pistachios in a roasting pan. Combine the pistachios with the blended oil mixture, add the spice blend, and stir until evenly coated. Roast in the oven for 10 minutes, stirring halfway through. Makes approximately 2 cups.
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In a large bowl, whisk 1 egg white until frothy. Add 2 cups each walnuts and pistachios, sprinkle with the spice blend and toss. Spread out on an oiled rimmed baking sheet. Bake at 350˚ F.
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Remove nuts using a slotted spoon and place into a colander or mesh cooling rack to drain. In a heavy pot, bring the oil to 350 degrees, then add nuts and fry for about 10 minutes. Immediately.
