Saturday, October 24, 2009
Honey Mustard Pistachios for TV time
Pistachios complement an astounding variety of meats – chicken to rabbit to pigeon to shrimps (tried and tasted). Vegetarians should note Pistachios are an excellent source of vegetable protein. Add them to your salads, stir fries or sauté with vegetables and fruit as they are good source of monosaturated and polyunsaturated fats which reduce blood cholesterol levels when they replace saturated fats in your diet.
Here is a great recipe from the California Pistachio board.
Honey Mustard Pistachios
Preparation Time: 15 Minutes
Cooking time: 20 - 25 minutes
3/4 cup honey
2 Tbsp. Dijon mustard
1/4 tsp. cayenne pepper
1 bag California In Shell Pistachios
1/3 cup raw sugar
Preheat oven to 300°F. Line 2 baking sheets with parchment paper. In a small saucepan, combine honey, mustard and cayenne pepper. Over medium heat, cook mixture for 5 minutes; stirring often. Add pistachios; stir to coat well. In a large bowl, place raw sugar. Add coated pistachios and stir to coat well. Evenly spread pistachios over baking sheets. Bake 20-25 minutes. Cool completely (pistachios will harden as they cool). Store in a loosely covered container for up to two weeks.
Makes 12 servings.