1 tablespoon brown rice syrup
1 tablespoon coconut oil
1 tablespoon lime juice
1 tablespoon unsalted, mild curry powder blend
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
Zest from 1 lime
1 1/2 cups raw pistachio meat or raw pistachios in the shell (See Recipe Note)
1 tablespoon cane sugar
Preheat the oven to 300°F. Combine the brown rice syrup, coconut oil, lime juice, curry powder, sea salt, cayenne, and lime zest in a small sauce pan. Warm over low heat, stirring frequently, until the coconut oil has melted and everything is well combined.
Place the pistachios in a bowl and pour the hot curry seasoning over nuts. Toss with a spatula or spoon until the nuts are fully coated. Spread the seasoned nuts onto a parchment-lined baking tray. Roast the nuts for about 25 minutes, stirring once at halfway mark, until the coating looks baked on and dry.
Remove nuts from oven and sprinkle with cane sugar. Let them cool completely then break apart and transfer to an airtight container.
Recipe Notes
- Omit salt if unable to find a salt-free curry blend.
- For unshelled pistachios, I double the recipe