Spiced Pistachios
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 cup sugar
- 1/4 teaspoon cayenne pepper
- vegetable oil
- 5 large egg whites
- 1 teaspoon thyme leaves
- 4 dashes of angostura bitters
- Carbohydrate 28 g(9%)
- Fat 27 g(42%)
- Fiber 6 g(24%)
- Protein 14 g(28%)
- Saturated Fat 3 g(16%)
- Sodium 35 mg(1%)
- Calories 391
Preparation Preheat oven to 350°F. Whisk 5 large egg whites, 1/2 cup sugar, 1 teaspoon thyme leaves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, and 4 dashes of Angostura bitters in a medium bowl to blend. Fold in 1 pound unsalted, shelled raw natural pistachios. Spread out on a rimmed baking sheet brushed with vegetable oil. Bake, stirring every 10 minutes, until golden brown and beginning to crisp, 30-35 minutes. Let cool on sheet on a wire rack (nuts will crisp as they cool).
Preparation Preheat oven to 350°F. Whisk 5 large egg whites, 1/2 cup sugar, 1 teaspoon thyme leaves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, and 4 dashes of Angostura bitters in a medium bowl to blend. Fold in 1 pound unsalted, shelled raw natural pistachios. Spread out on a rimmed baking sheet brushed with vegetable oil. Bake, stirring every 10 minutes, until golden brown and beginning to crisp, 30-35 minutes. Let cool on sheet on a wire rack (nuts will crisp as they cool).
