Roasted Pistachios
Make Roasted Pistachios in 2 easy ways: on the stove or in the oven. Roasting pistachios accentuates their rich flavor to create a decadent snack, topping, or addition to baked goods.
Servings: 1 cup
Equipment
- 1 spatula
Ingredients
- 1 cup raw pistachios
- kosher or sea salt to taste
Instructions
Stovetop
- Heat a large skillet over medium heat. Add the pistachios to the hot skillet and toast in a single layer. Do not overcrowd the pan. Cook the pistachios and stir frequently. Keep a close eye to ensure the pistachios do not burn. Cook until lightly browned and toasted, about 5-7 minutes. Transfer to a plate in a single layer to cool and become crunchy. Season the pistachios with sea salt if desired and enjoy or store for future use.1 cup raw pistachios, kosher or sea salt
Oven
- Heat oven to 375°F. Line a baking sheet with parchment paper. Place the pistachios in a single layer on the baking sheet with space between them. Place in the oven and bake for 5-7 minutes. Remove from the oven and check on the nuts to ensure they don’t burn. If they need additional toasting, add the baking sheet back to the oven and continue to toast, checking every minute to ensure the nuts do not burn. Once the pistachios are lightly toasted, remove from the oven and allow to cool. Season the nuts with sea salt if desired and enjoy or store for future use.1 cup raw pistachios, kosher or sea salt
Notes
Storage
- Refrigerate leftover toasted pistachios in an air-tight container for up to 1 month for best results. You can also freeze them in a freezer safe bag for up to 3 months.
- Use fresh pistachios. They have a brighter green color and more intense flavor than pistachios that are not fresh.
- If baking, be sure to spread your pistachios into a single layer so they cook evenly.
- If roasting on the stovetop, occasionally stir the pistachios to ensure they don't burn.
- Let the pistachios cool completely before storing them so they don't get soggy.
- Don't overcook the pistachios or they will become bitter and dry.