- 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.