8 oz pistachios , shelled, roasted
2 tsp Spanish olive oil
4 saffron threads
salt
Preheat oven to 250 degrees F.
Put oil, saffron, and salt into a mixing bowl.
Add nuts and toss.
Transfer to a roasting pan into which the nuts will fit in one single layer.
Roast for 20 minutes or until nuts begin to color.
Transfer to a paper towel to drain excess oil.
For a drier consistency, substitute spray olive or corn oil. Store in air-tight container, preferably tin.
Sugar: 4g
:
Calcium: 60mg
Calories: 341kcal
Carbohydrates: 16g
Fat: 28g
Fiber: 6g
Iron: 2mg
Potassium: 581mg
Protein: 11g
Saturated Fat: 3g
Sodium: 1mg
Vitamin A: 235IU
Vitamin C: 3mg
