You can't go wrong tossing pistachios in bourbon and maple syrup--perfect as a holiday appetizer.
Ingredients
1 8-ounce bag shelled pistachios (I used Trader Joe's which were already roasted but unsalted)
1½ Tablespoons bourbon
2½ Tablespoons maple syrup
1 teaspoon packed dark brown sugar (you can add more if you want this a bit sweeter)
¾ - 1 teaspoon salt
Instructions
Preheat your oven to 250°F and line a small baking sheet with parchment paper.
In a medium bowl, combine all the ingredients together and toss well. My measurements for the bourbon, maple syrup and sugar are on the mild side so feel free to add a bit more to suit your taste but don't be tempted to add more salt. ¾ teaspoon should be enough, no more than 1 teaspoon.
Arrange the pistachios in a single layer on the parchment-lined baking tray and toast the nuts for about 15 minutes. You may want to toss them once halfway through the cooking time.
Allow them to cool to room temperature before serving. The syrup and sugar will cause the nuts to stick so you may want to separate them with your fingers and toss them on the pan before you transfer them to a bowl.
Notes
These do get a little sticky because of the maple syrup so make sure you roast them in a single layer and if you double the batch, reduce the amount of maple syrup used. Here's a variation: roast the pistachios the same way but reduce the amount of maple syrup and DO NOT add the salt just yet. Allow the nuts to cool slightly in the pan. Combine a bit of turbinado sugar and the salt in a large bowl and toss the pistachios in the mixture after they have cooled a bit. Then lay them on the baking sheet again in a single layer and let them cool completely. The salt-sugar coating should help to reduce the surface area covered in the sticky maple syrup.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/12/bourbon-maple-toasted-pistachios/