A handful of raw pistachios makes a tasty snack, but salting and drying or roasting them really brings out their strong, nutty flavor. Raw pistachios contain moisture, which causes them to go rancid and spoil quickly. Shelling raw pistachios and placing them in a salt brine adds more moisture, but roasting evaporates the excess moisture and leaves behind only the dry nut and salt. This process results in a more flavorful nut that keeps better than the raw, in-shell pistachio.
Fill a small saucepan with 1 cup of water. Add 1 teaspoon of salt, or more to taste, and bring the water to a full boil.
Submerge 2 cups of shelled pistachios in the salty water solution. Return the water to a boil; boil the nuts until the water has evaporated, stirring occasionally so the nuts don't stick to the bottom of the pan. For a lighter salt flavor, dunk the nuts in the solution for 1 or 2 minutes; then drain them in a colander.
Preheat the oven to 300 degrees Fahrenheit for fully boiled pistachios or to 200 F for dunked and drained pistachios. Spread the nuts out in a single layer on a baking sheet.
Bake the nuts for 10 to 15 minutes at 300 F, or for 15 to 20 minutes at 200 F. Check the nuts to verify they are completely dry. Continue to roast, checking the nuts every 5 minutes until they begin to turn golden.
Remove the pan from the oven and allow the nuts to cool completely. Store them in a sealed container in the pantry or the refrigerator.
How to Toast Pistachios
How to Roast Raw Cashews
How to Store Raw Peanuts
How to Eat Hickory Nuts
What Is the Difference Between Raw & ...
How to Make Sugared Almonds
How to Make Pistachio Flour
How to Blanch Cashews
What Is a Hickory Nut?
How to Refresh Dried Fruits: Raisins
How to Cook Raw Almonds
How to Cook With Ginkgo Nuts
How to Eat Hazelnuts
How to Keep Almonds Fresh
How to Eat a Raw Chestnut
How to Make Salted Mixed Nuts
Differences Between Roasted & Raw Nut ...
How to Prepare Raw Walnuts
How to Blanch & Peel Hazelnuts
How to Blanch Walnuts
- If you are drying freshly picked pistachios before salting them, remove the fleshy outer hulls and spread them out in a warm, dry, sunny area for about a week, or until the nuts become firm and have a slight crunch.
- Salt is only one flavor option for pistachios. Toast the nuts in a light oil with pepper, a Creole seasoning blend, lime juice or even hot sauce. Coat the pistachios with oil and the preferred seasoning before roasting them in the oven or toasting them in a dry skillet over medium heat.
Jenny Harrington has been a freelance writer since 2006. Her published articles have appeared in various print and online publications. Previously, she owned her own business, selling handmade items online, wholesale and at crafts fairs. Harrington's specialties include small business information, crafting, decorating and gardening.