by Caitlin Saniga
- 2 cups shelled, unsalted pistachios
- 1 egg white
- 1 tablespoon bourbon
- 2 tablespoons good maple syrup
- 1 teaspoon fresh grated ginger
- 2 cups shelled, unsalted pistachios
- 2 teaspoons turbinado sugar
- 1 teaspoon coarse salt
Preheat the oven to 250 degrees, and line a baking sheet with parchment paper.
Whisk together the egg white, bourbon, syrup and ginger in a large bowl. Add the pistachios, and toss to coat. Spread the nuts in a single layer on the baking sheet. Sprinkle the sugar and salt over top. Bake for 30-35 minutes, tossing and redistributing the nuts halfway through. Allow the nuts to cool, then store in an airtight container.
Makes 2 cups.
Recipe adapted from: Lemons & Anchovies
*We’re heading into party season! So whether you need something to nibble on while you wait for the turkey or a salty companion for Christmas cookies, we’re offering a few cheerful nut mixes for sharing (or not). All Nuts for Mixers recipes can be found here.
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