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.
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