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Pour 1/2 cup of warm water from the tap into a small mixing bowl. Add 6 tsp. of table salt to the water and allow it to dissolve completely.
Pour the salt and water mixture into a large sauce pan. Heat on medium-high heat until the water comes to a boil.
Add 8 to 10 cups of hulled pistachios to the salted water, and stir constantly until all the water has evaporated and the salt has been infused into the nuts, (about 30 minutes).
Preheat the oven to 250*. Place the salted pistachios onto a cookie sheet in a single layer and cook in the oven for 1 1/2 to 2 hours.
Stir the pistachios every 30 minutes while they are roasting to ensure an even roasting. Remove them from the oven and serve or store in an airtight container until you are ready to eat.
Another option is to pan roast them in a dry frying pan. Simply heat up a pan, with no oil, and add the pistachios. Be sure to keep them moving the whole time by stirring or flipping, until they have the desired level of browning. This method is better for unsalted or nuts that have already been salted. If you do want to add salt, a small coating of oil at the last second will make it stick better.