Curry-Dusted Pistachios

By: Chef Grant MacPherson


  • 1 pound American pistachios, in-shell
  • ½ ounce Yellow curry powder
  • 4 tablespoons Canola oil
  • Sea salt to taste


Warm canola oil in a roasting pan or wok on your stove top, add pistachios and lightly toast. Add the curry powder and continue toasting; season with sea salt to taste. Remove from heat and serve warm in the vessel of your choice.