From EatingWell: November/December 2010
Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds subtle flavor to these pistachios. Look for it in the spice section at the market or with other Asian ingredients. Omit the added salt if you use salted pistachios.
- 6 tablespoons orange juice
- 6 tablespoons Chinese five-spice powder
- 4 teaspoons kosher salt
- 6 cups unsalted pistachios
- Position racks in the upper and lower thirds of oven; preheat to 250°F.
- Whisk orange juice, five-spice powder and salt in a large bowl. Add pistachios; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
- Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 3 weeks.
Per 2-tablespoon serving: 92 calories; 7 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 95 mg sodium; 164 mg potassium.
Carbohydrate Servings: 0
Exchanges: 1 1/2 fat
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- Preparation/ Technique
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- November/December 2010
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