Roasting pistachios

jabam

Anyone ever roasted raw pistachios on the egg. Was going to give it a try, looking for some tips. Was thinking of doing different flavors, when would a person season? Before roasting or after? Cook time? Any help would be awesome!

SGH

We have done them a few times. Not on the egg though. Usually on one of the big units, but it will work just the same on the egg. I use the units so i can use a rather large bun pan for the nuts. The pan will not fit on the egg. At any rate, i keep it real simple. Start with 8 ounces of water and dissolve 6 ounces of salt into it. Once the salt has dissolved dump in some nuts. Dump in just enough that they are still covered with water. Stir frequently while maintaining medium high heat. Keep stirring until the water is gone. The nuts will be encased with salt. Transfer the nuts to a sheet pan or aluminum foil and smoke between 225-250 degrees for about 2 hours, give or take a little either way. We all have different tastes, but i prefer pecan wood by miles when smoking nuts. They just go together. There are several different ways to do them, but this one is simple and yields good results so i stick with it. Good luck my friend.

jabam

SGH said:

We have done them a few times. Not on the egg though. Usually on one of the big units, but it will work just the same on the egg. I use the units so i can use a rather large bun pan for the nuts. The pan will not fit on the egg. At any rate, i keep it real simple. Start with 8 ounces of water and dissolve 6 ounces of salt into it. Once the salt has dissolved dump in some nuts. Dump in just enough that they are still covered with water. Stir frequently while maintaining medium high heat. Keep stirring until the water is gone. The nuts will be encased with salt. Transfer the nuts to a sheet pan or aluminum foil and smoke between 225-250 degrees for about 2 hours, give or take a little either way. We all have different tastes, but i prefer pecan wood by miles when smoking nuts. They just go together. There are several different ways to do them, but this one is simple and yields good results so i stick with it. Good luck my friend.

Thanks @SGH I will give it a go. If I wanted to do different flavors (garlic,spicy etc.) would I add that pre cook?

SGH

jabam said:

SGH said:

We have done them a few times. Not on the egg though. Usually on one of the big units, but it will work just the same on the egg. I use the units so i can use a rather large bun pan for the nuts. The pan will not fit on the egg. At any rate, i keep it real simple. Start with 8 ounces of water and dissolve 6 ounces of salt into it. Once the salt has dissolved dump in some nuts. Dump in just enough that they are still covered with water. Stir frequently while maintaining medium high heat. Keep stirring until the water is gone. The nuts will be encased with salt. Transfer the nuts to a sheet pan or aluminum foil and smoke between 225-250 degrees for about 2 hours, give or take a little either way. We all have different tastes, but i prefer pecan wood by miles when smoking nuts. They just go together. There are several different ways to do them, but this one is simple and yields good results so i stick with it. Good luck my friend.

Thanks @SGH I will give it a go. If I wanted to do different flavors (garlic,spicy etc.) would I add that pre cook?

You would add it after they come out of the salt bath. Sprinkle them down once you have them on the pan right before you throw them in the smoker.  

fishlessman

ive soaked in soy and added black pepper but next time will try sgh's method with the boil. i tend to overcook them though at 250, would try to hold temps just under 225.  salt and a good  black pepper is good on these

jabam

Cool thanks guys!

Sweet100s

@SGH  "Start with 8 ounces of water and dissolve 6 ounces of salt into it. Once the salt has dissolved dump in some nuts. Dump in just enough that they are still covered with water. Stir frequently while maintaining medium high heat. Keep stirring until the water is gone."

Would this step translate directly to the stovetop if not smoking?   Or, is the above step written for a stovetop. 

I just bought some raw pistachios to roast and take on next work trip for snacks.  I was going to salt and roast them with italian seasoning in the oven at 225.

But I can see how your salt water hot tub trick would enable a more uniform salt absorption.

SGH

@Sweet100s Yes sir, do the brine/boil on the stove top over medium heat. Then transfer the nuts to a pan for smoking. They will have a nice crust of salt on them. Doing it on the stove top or burner of some type is much easier and controllable.