Berbere Roasted Pistachios

Post sponsored by Frontier Co-op. See below for more details.

One of the things I'm constantly in awe of is how big the snack market is (we're talking a multi-billion dollar industry). Pretty much anything you could want, there is- even in the natural food space. However, I still like making most of our snacks at home. I can control exactly what goes into them and once you start, it's really easy to feel inspired.

These pistachios are a family family. These roasted pistachios first came about when I developed a curry version for The Kitchn. We couldn't stop eating them and from there, I've tried numerous spice blends and seasonings. This recipe is the perfect base that you can mix and match seasoning with different nuts (shelled or not). This version is Frontier Co-ops Berbere seasoning is the perfect balance of spicy and sweet.

Berbere Roasted Pistachios

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• Author: Erin Alderson
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 2 cups 1x

Ingredients

Scale 1x2x3x

1 tablespoon brown rice syrup

1 tablespoon pistachio or neutral oil

1 tablespoon lemon juice

1 tablespoon Frontier Berbere Blend

½ teaspoon sea salt

Zest from 1 lemon

2 cups raw pistachios in the shell

Instructions

• Heat your oven to 300˚F and place a sheet of parchment on a baking tray.
• In a small skillet, whisk together the brown rice syrup, pistachio oil, lemon juice, berbere spice, sea salt, and lemon zest. Heat until the mixture in warm and combined.
• Place the pistachios on the tray and pour the warm mixture over the pistachios. Toss and stir until the pistachios are evenly coated. Place in the oven and bake for 30 minutes.
• Remove the pistachios from the oven and let cool before serving.

Notes

Tips + Tricks: These also work well with shelled pistachio meat.

Use up leftover ingredients: Pistachios, Lemon Juice

Link: Recipe lightly adapted from a recipe I developed for The Kitchn.

Explore Frontier Organic Berbere Seasoning

As mentioned above, this particular version of the traditional Ethiopian spice blend has 12 spices including cayenne, fenugreek, coriander, cumin, and cinnamon. The blend is the perfect companion for vegetables and especially lovely when used in stews (which is a traditional usage: Misr Wot).

Berbere Chickpeas and Chard
Berbere Black Lentil Stew
Berbere Tofu Stew

Disclosure: This recipe was created in partnership with Frontier Co-op. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.