Ingredients

  • 100 grams sugar, caster
  • 1 teaspoon salt
  • 2 tablespoons curry powder
  • 1 ⅓ tablespoons ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 500 grams pistachio nuts, shelled 500g=4cups
  • 55 milliliters olive oil

Directions

1. Line a shallow baking pan with parchment.
2. Stir together sugar, salt and spices in a large bowl.
3. Cook pistachios in oil in a 12 inch nonstick skillet over moderate heat, stirring occasionally, until a shade darker, about 5 minutes. Mix in with spice mixture.
4. Put one-layer thick of nuts back into pan and cook over moderate heat, stirring constantly, until sugar begins to melt and coats nuts evenly, 2-3 minutes. Immediately transfer nuts to baking pan and cool. Continue with remaining nuts.

Notes
Serving Ideas:Original serves 8, 2 cups.
Suggested Wine:Change servings from 24 back to 16, then rescale to 8


Categories
Appetizer, cold
Keywords
Appetizer, cold
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