Fivespicepistachios Recipes

30 WAYS TO USE PISTACHIOS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pistachio recipe in 30 minutes or less!

SPICED PISTACHIOS

Steps:

• Line a shallow baking pan with wax paper or parchment paper.
• Stir together sugar, salt, and spices in a small bowl.
• Cook pistachios in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until a shade darker, about 5 minutes.
• 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 cool.

FIVE SPICE

Steps:

• Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
• To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

SPICED PISTACHIOS

Steps:

• Preheat oven to 350°F. Whisk 5 large egg whites, 1/2 cup sugar, 1 teaspoon thyme leaves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, and 4 dashes of Angostura bitters in a medium bowl to blend. Fold in 1 pound unsalted, shelled raw natural pistachios. Spread out on a rimmed baking sheet brushed with vegetable oil. Bake, stirring every 10 minutes, until golden brown and beginning to crisp, 30-35 minutes. Let cool on sheet on a wire rack (nuts will crisp as they cool).

FIVE SPICE PEANUTS

Steps:

• Line a baking sheet with foil or wax paper, or spray with non-stick cooking spray (that "release" foil works great).
• In a small heavy saucepan, melt the butter, brown sugar and corn syrup over medium heat to dissolve the sugar.
• Stir in the five-spice powder & bring to a boil; let boil for several minutes without stirring; when it reaches the "soft ball" stage (238 f) remove from the heat & stir in the peanuts.
• Spread the mixture out on the sheet; let stand until it has hardened then break into pieces. Store in a sealed canister.

SPICED PISTACHIOS

Steps:

• Make the Garlic Oil: Heat the olive oil and garlic in a small saucepan over medium heat for 5 minutes, stirring to make sure the garlic cloves are coated in oil. Lower the heat to keep warm for an additional 35-40 minutes, moving the garlic around the pan every so often to prevent burning.
• Let the oil and garlic cool to room temperature. Store, covered, in the refrigerator up to 30 days. Makes 1 1/2 cups.
• Do not discard the garlic cloves. They are just like roasted garlic and can be used in recipes or spread on toast.
• Make the Pistachios: Preheat the oven to 400°F Blend the Garlic Oil, oregano, and rosemary in a blender on high speed for 2-3 minutes, until the herbs are fully incorporated. Toast the fennel, coriander, and caraway seeds in a sauté pan over medium heat for 4-5 minutes, shaking the pan often to prevent burning.
• Transfer the seeds to a spice grinder or a mini food processor, add the chili flakes, and grind to a fine powder.
• 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. Can be stored at room temperature for three days.