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Spice Glazed Pistachios

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spiced-pistachios

Pistachios… the other white nut.  Well, once you remove the shell and the green skin. Do you remember back when they use to dye pistachios red?  Pistachio importers would dye the nuts red (and sometimes green) in order to hide the imperfections.  There was no sneaking around when eating those, the red stained fingers were always a dead giveaway.   Thank goodness we don’t have deal with Red Dye #40  pistachios anymore!

We know that these nuts have great nutrient levels in them so right now I want to focus on, “Did you know!”  because learning stuff like this always amazes me.  I hope it does you too!  So, did you know that…  Pistachios are related to the mango fruit?  Now I know why I am “nuts” about mangos. (haha) Pistachios grow in heavy grape-like clusters surrounded by a fleshy hull. When they ripen in late summer or early autumn, the pistachio kernel fills inside the shell so vigorously that it splits the shell.  Pistachio trees are wind-pollinated, with one male tree producing enough pollen for 25 nut-bearing females. Female trees produce their first nuts at about age five and can bear fruit for up to 200 years.  For harvesting the trees they require about 1,000 hours of temperatures at 45 degrees F or below to provide a good production.

Bob and I are always about recycling and reusing, so I did a little research on what a person could do with the empty shells.  Here are just a few ways.  They are great for starting fires in your fireplace.  Collect them in decorative basket and when you are ready to start the fire, just grab a handful. Start them with a little crumpled paper, just as you would kindling.  Another great way to use them is to line the bottom of pots containing houseplants, for drainage and retention of soil for up to two years.

Now, on to the recipe.  I created this recipe as a component to be used with the Spiced Pistachio Brigadeiro Truffles and I was just going to list the recipe along with that post but after witnessing Bob sneak away about 1/2 of them before I even go a chance to use them for the truffles, I knew this would be a great snack to have on hand.   They are sweet, savory and have a hint of heat to them.   A perfect combination if you ask me… or heck, ask Bob, he ate most of them. (hehe)

Does anyone here grow or live near pistachio trees?  I would love to hear from you!

Ingredients: yields 1 cup

  • 1 cup pistachios, soaked
  • 2 Tbsp maple syrup
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne
  • 1/4 tsp sea salt

Preparation:

  1. Soak, drain and rinse the pistachios, place in a small bowl.
  2. Add the maple syrup, coriander, cumin, cinnamon, ginger, cayenne and salt.  Stir until all of the pistachios are well coated.
  3. Spread the nuts out on the teflex sheet that comes with the dehydrator.  Dry at 115 (F) degrees for 8-10 hours or until dry.
  4. Once cooled to room temperature, diced into small bits with a sharp knife.  I don’t recommend crushing them in a ziplock bag because it will create more powder and uneven bits.
  5. You can use raw agave or raw coconut nectar instead of maple syrup if you want a raw ingredient.

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6 thoughts on “Spice Glazed Pistachios

  1. Connie Burke says:

    I don’t have a lot of time to prepare this wonderful food but I still love to get your recipes and enjoy what I do prepare. Thanks for such a great website, Amie Sue! You continue to be a blessing to me and I am sure, countless others who love the raw vegan lifestyle. Have a wonderful day and week! Connie

  2. Juju says:

    These pistachios are delicious!!!,
    Thank you for all your recipes! Love your website!!!

    • amie-sue says:

      Your welcome Juju… pretty tasty aren’t they! I am happy to hear that you tried the recipe. These are so great as is, but also to use in dressing up many other dishes. Many blessings, amie sue

  3. Angie says:

    I would love to make these. I have a jar of pistachios which I soaked and dehydrated. Is it ok to soak them again? I am new to raw and learning. I love your website and made the chocolate peanut butter brownie bars for my family at Christmas. They were a great hit. thank you.

    • amie-sue says:

      Good afternoon Angie,

      You are welcome to use the pistachios that are already soaked and dehydrated. :) Thank you for your kind words. I am so happy that you all enjoyed the brownies over the holidays. Have a blessed day, amie sue

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