Truffle-Salted Pistachios
Author: Greg Denton and Gabrielle Quiñónez-Denton from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant
Ingredients
- 1 cup raw, shelled pistachios
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons good-qualitytruffle salt
Instructions
- Preheat the oven 325°F.
- Spread the pistachios in a single layer in a baking dish and bake until roasted, up to 10 minutes. Check the nuts after six minutes and continue to check every minute until they are fragrant and just toasty.
- Remove from the oven and immediately transfer them into a bowl.
- Add the oil and truffle salt and toss well to combine, then immediately place the nuts into a flat surface to cool.
- Store refrigerated for up to one month.
Recipe by The Taste Edit at https://thetasteedit.com/maple-glazed-carrots/