Kettle Corn Style Pistachios
Thursday, April 19, 2012 at 1:01AM 
I remember as a kid eating pistachios by the sacksful. In those good old days, my fingers, palms and face would be as red as the pistachios. It simply didn’t dawn on me that pistachios weren’t naturally red. Now I know that in fact red pistachios should be avoided like the plague. Why, because inferior and even moldy nuts are dyed to hide any number of impurities.
Recently, we were wandering around a farm in Northern California and got lost in the pistachio groves. The nuts hung in bunches with split creamy beige shells exposing the tender green and rosy hued kernels, waiting to be shaken from their branches, roasted and sold at farm stands and country markets along the roadways.
We decided that Ben and Nick would shell a few pounds of pistachios on the long journey home, and they would be allowed to throw the shells at each other to pass the time…hey, it’s a six-hour drive from the north to south, and we’re not above a little bribery.
In return for their diligent work, we stuck to our word and made kettle corn flavored nuts. The pistachios disappeared faster than hot cakes. The recipe makes plenty of nuts for you to enjoy now and save for snacks later.
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Kettle Corn Style Pistachios
1 pound whole, shelled pistachios
4 tablespoons canola oil
3 tablespoons sugar
2 teaspoons kosher salt
Preheat the oven to 300°F. Combine all of the ingredients in a bowl and mix to coat the pistachios with the oil, sugar and salt. Place the pistachios in a single layer on a sheet pan and roast in the oven for 5 to 10 minutes. Transfer to a bowl and serve warm.
Makes about 3 cups
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Reader Comments (1)
Thank you for the recipe. That sounds delicious. Yum!