SMOKED PISTACHIOS RECIPE RECIPES
SWEET & SPICY CANDIED PISTACHIOS | LOVE AND OLIVE OIL
Spiced with cinnamon, cayenne and smoked paprika for hint of sweet heat and coated with a layer of crunchy crystalized sugar, these sweet and spicy candied pistachios will quickly become your new favorite snack.
Provided by Love and Olive Oil
Total Time 25 minutes
Cook Time 15 minutes
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees F. Spread pistachios into a single layer on a baking sheet. Place in the oven when you start your sugar mixture (it should take about 10 minutes).Whisk together sugar, salt, cinnamon, cayenne, and paprika in a small saucepan. Pour 1/4 cup water around the edges to wash down any stray crystals from the sides, and gently stir until sugar is evenly moistened.Heat over medium-high heat, stirring occasionally, until sugar comes to a boil; it will bubble up to almost double in volume. Continue to boil until sugar reaches 238ºF; at this point the foam should have subsided and mixture will be noticeably thicker. Remove from heat and dump warm pistachios into pot with sugar.Stir and turn over pistachios until completely coated with sugar mixture. Continue to stir strongly; as the sugar cools it will begin to crystalize and clump together. Continue to stir until nuts are completely coated with crystalized sugar – the coating should look more like wet sand rather than a syrup.Dump nuts onto a parchment-lined baking sheet, spreading out and breaking apart large pieces. Let cool completely, at least 1 hour (nuts will get crunchier as they cool).Store in an airtight container for up to 1 week (if it’s particularly humid, you may want to store them with one of those little silica packets you often get with freeze dried fruit or kale chips, for instance, to help absorb excess moisture and keep the nuts crunchy).
SMOKED GARLIC NUTS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
I just made a pan of these and I think the price of the smoker was worth it for this recipe alone. These are so much better than store bought smoked nuts, which taste like all chemicals compared to these guys. I have a large smoker so when I take the trouble to crank it up for a roast or something, I try to use up the leftover space for anything I can get my hands on that looks like it could use a good smokin'. I used hickory chips for these nuts but I would think they'd be just as good with mesquite, oak or apple. I'm really sorry I didn't triple the recipe and I will next time. This is a great recipe to use up space in your smoker and serve with cocktails to your guests while waiting for the main course to finish.
Total Time 4 hours 5 minutes
Prep Time 5 minutes
Cook Time 4 hours
Yield 10 ounces
Number Of Ingredients 2
Steps:
- Spread nuts in an 8-inch disposable aluminum foil pan; add garlic and stir really well, then spread the nuts out evenly.
- Place on rack in smoker, smoke 4-6 hours and serve warm or cool.
- Store in a covered container.
Nutrition Facts : Calories 168.8, FatContent 14.6, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 189.7, CarbohydrateContent 7.3, FiberContent 2.6, SugarContent 1.3, ProteinContent 4.9
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