Pistachio nuts are native to Middle Eastern countries such as Syria, Caucasus and Afghanistan and were being used for food as early as 7000 B.C. First introduced to the United States in 1854, the pistachio can be found in ice cream, desserts and even salads. More so, the nut is tasty when toasted and can be eaten as a healthy snack or sprinkled onto salads, meats or pasta.
- Baking tray
- Airtight bag or container
Take off the shells of all your pistachio nuts. The shells open when they are ripe, so any nuts that have shells that are not open are not ready to eat.
Place a layer of pistachio nuts on a baking tray, spread them out. Do not pack them too tightly, as you want them to have room to toast evenly.
Place your pistachio nuts in an oven preheated to 325 degrees Fahrenheit.
Stir the pistachio nuts every few minutes until the nuts are slightly golden. Baking time should be approximately 10 minutes.
Store the nuts in an airtight bag or container in the refrigerator if you are not eating them immediately.
Tips & Warnings
- You can toast pine nuts or blanched almonds using the same method.
- Add a sprinkle of salt to bring out the flavor of the nuts.
- Do not use oil on the baking tray, as this will make the nuts too greasy and more likely to burn.
- Do not give toasted nuts to infants and young children, as they are a choking hazard.