Wednesday, November 7, 2012

Spicy-Lime Pistachio Nuts

Spicy-Lime Pistachio Nuts
For the Thanksgiving Holiday, I like to have munchies around.   People can nibble and talk while the dinner is being prepared.  As I was perusing  my Holiday magazines, I ran across this recipe for Spicy-Lime Pistachio Nuts in Better Homes and Gardens.  They sounded so easy and delicious.  A nice nibbler to have for Thanksgiving. Pistachios are tasty and they have lots of health benefits.  According to Livestrong.com, pistachios have the following health benefits: 1. they reduce heart disease, 2. are rich in antioxidants, 3. can slow the aging process,and 4. combat diabetes.  All these benefits in these delectable little nuts.    This recipe is easy and quick to make.  Just be sure to watch the nuts as they are roasting and to stir them frequently.  They can burn on you.  Start by mixing together olive oil, fresh lime juice, maple syrup, salt, and crushed red pepper flakes.  Toss the nuts in this mixture until they are well coated.  Spread the nuts in a single layer onto a baking sheet.  Bake the nuts for 20 minutes.  Cool the nuts completely before eating.  These nuts are delicious.  They have a tangy mild spicy flavor.  The family  loved these nuts. The hubby told me I hit it out of the park with these pistachios. They ate them all before I had a chance to put some away for Thanksgiving.  I must get busy and make some more.

Spicy-Lime Pistachio Nuts
From Better Homes & Gardens Ingredients:
1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon pure maple syrup
2 teaspoons kosher or sea salt
1/2 to 1 teaspoon crushed red pepper flakes
6 cups roasted salted pistachio nuts, whole blanched almonds, and/or cashews

Directions:

1. Preheat oven to 325 degrees F.  In a large bowl combine olive oil, lime juice, maple syrup, salt, and crushed red pepper flakes.  Add nuts; stir to coat.  Spread nut mixture onto two large rimmed baking sheets in a single layer.
Olive Oil, Lime Juice, Salt, Pepper Flakes, Maple Syrup

Pistachios Mixed With Olive Oil Mixture



2. Bake for 20 minutes, or until nuts are toasted and appear dry, stirring occasionally.  Spread nuts on a large sheet of foil; cool completely.  Let stand 2 hours before serving.  Store in an airtight container at room temperature for up to 3 weeks.


Makes 24 servings



Roasted Pistachios





1 comment:

  1. I started serving spiced nuts a few Thanksgivings ago as snacks. They're great to have around!

    ReplyDelete