In the world of spiced nuts, pistachios are often overlooked. No longer. Here, tangy lime juice mixes with paprika (you can use hot or sweet) and just enough oil and salt. Don’t skimp on the baking time—it’s key to make sure the pistachios are crispy, not chewy. When you’re at the supermarket, look for pre-shelled pistachios. They’re slightly pricier than ones with the shell on, but the time saved is worth the effort. If you’re gifting these, package in pretty glass jars to show off the green and red hues.
¼ cup fresh lime juice (from 2 limes)
2 tablespoons olive oil
2 teaspoons hot or sweet paprika
2 teaspoons kosher salt
3 cups (about 1 lb.) raw shelled pistachios
Sat fat 2.06g
How to Make It
Preheat oven to 325°F. Whisk together lime juice, oil, paprika, and salt in a large bowl. Add pistachios and toss to coat. Transfer to a parchment-lined baking sheet and bake, stirring halfway through, until nuts are golden, 20 to 22 minutes. Let cool completely. Nuts will keep in an airtight container at room temperature for up to 1 week.
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