From: Chef Grant MacPherson. Yield: 1 lb. snacking nuts.
1 lb. pistachios, in-shell
3 Tbsp. hot sauce
4 Tbsp. canola oil
to taste, sea salt
Warm canola oil in roasting pan or wok on stove top. Add pistachios and lightly toast. Add hot sauce, coating pistachios evenly. Season with sea salt to taste. Remove from pan and serve hot.
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