Sweet Curry Roasted Pistachios

Sweet Curry Roasted Pistachios

If you are looking for a unique twist on a snacking idea look no further.

The sweet and savory touches of these pistachios are outstanding! Really they are like nothing I have tired before.

I have always been a huge pistachio fan and have an intense love of curry so it seemed like a great fit. The addition of brown sugar adds just the right amount of sweet and balances out the heat from the cayenne. Truly quite spectacular.

You will notice when they are baking the aroma of the coconut oil is quite prominent and fills the kitchen with the most wonderful smell.

Sweet Curry Roasted Pistachios
 
Author:
Recipe type: Snack
Ingredients
  • 3 cups of pistachios
  • 2 tablespoons of curry powder
  • 2 tablespoons of coconut oil
  • 1 tablespoon of maple syrup
  • 3 tablespoons of brown sugar
  • ½ teaspoon of salt
  • a few dashes of cayenne powder
Instructions
  1. In a medium saucepan heat the curry powder, coconut oil, maple syrup, salt and cayenne over low heat.
  2. Pre heat the oven to 300 degrees.
  3. Prep a cookie sheet with parchment paper.
  4. Once the oil syrup liquid is warm add the pistachios and stir to coat well.
  5. Pour the nuts into the cookie sheet and pop into the over to roast.
  6. Stir a few times to assure the entire the coating on the nuts dries.
  7. When they look dry remove them from the over and sprinkle liberally with the brown sugar.
  8. Give the cookie sheet a shake to coat all sides of the nuts.
  9. Allow to cool completely.

 

Fresh Pistchios before the curry from Nutmeg Disrupted

 

Curry for the pistachios form Nutmeg Disrupted

Sweet Curry Roasted Pistachios from Nutmeg Disrupted

Store in a sealed container.

 

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12 thoughts on “Sweet Curry Roasted Pistachios

  1. These wouldn’t last long around me. Seriously, it’s a good thing they have shells, because that’d be the only thing slowing me down. Thanks for sharing!

  2. They are a favourite in my house too. Never enough pistachios!
    These are sweet & savoury, and a little bit addicting, definitely worth making a batch!

  3. We go through so many pistachios in our house – a definite family favorite. We haven’t tried flavouring them ourselves – but I bet we will now. Thanks!
    ceecee

  4. Hey Marlene!

    I left the shells on to save time and I am so glad I did. The seasoning has more surface to stick to therefore they are the much more delicious! They are seriously good!

    Thanks for stopping by.

  5. These nuts look delicious! I’m a fan of spiced nuts, but haven’t used pistachios for this purpose before. I was surprised to see you left the shells on the pistachios, but I think that makes this recipe even more brilliant! Looking forward to trying this one before long.

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