Chile-Lime Pistachios
serves 2-4
These heavenly smelling spiced pistachios will get more crispy as they cool, but good luck keeping your fingers out of them.
Read more about this recipe at Cook & Eat.
1/2 fresh lime
1/2 tablespoon olive oil
1 teaspoon paprika (not hot)
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup shelled pistachios
prep: 5 minutes
total: 35 minutes
small bowl
whisk
baking sheet
parchment paper
1. Preheat oven to 250F.
2. Whisk together lime juice, oil, paprika, salt and cayenne. Stir in pistachios to coat evenly.
3. Line a baking sheet with parchment paper. Spread the nuts over the parchment paper. Roast on the middle rack for about 30 minutes, or until the spice mixture has dried on the nuts. Let the nuts cool before eating them.
