How to Roast Pistachios

Roasting Them in the Oven

Roast the pistachios in the oven to save time. If you are roasting over ⁄2 cup (120 ml) pistachios, use the oven. Choosing the oven will allow you to bake a big batch of pistachios at once. Place the oven rack in the middle of the oven. Have two racks in the oven on top of each other if you are planning to make two pans of pistachios so there is enough room.

Preheat the oven to 350 °F (177 °C). It usually takes about 15-20 minutes for most ovens to preheat.

Spread the pistachios on a rimmed baking sheet. Put them in an even layer on the baking sheet. Make sure none of the pistachios are covering each other, as this will ensure they roast properly. You can line the baking sheet with parchment paper to make it easier for you to lift the pistachios off the sheet when they are done roasting. You can use two baking sheets if needed, depending on how many pistachios you are roasting.

Roast them for 6 to 8 minutes or until they become fragrant. Pop them in the preheated oven and watch them as they roast. Stir them with a spoon at the halfway mark so they roast evenly. They should take no longer than 8 minutes to roast fully. You will know they are done if they turn light brown and start to give off a nutty, fragrant smell. You can also check that they are roasted by cutting one or two pistachios in half. They should be an even pale brown color throughout.

Let them cool. The roasted pistachios will take about 15-20 minutes to cool on the counter. Once they are no longer hot, store them in an airtight container. They should keep for 1 to 2 weeks.

Using a Skillet

Use a skillet if you have a small amount of pistachios to roast. A skillet is ideal if you are roasting a handful of pistachios. The skillet will roast a small amount of pistachios quickly.

Place a nonstick skillet on the stove on medium heat. Use a skillet that is wide and has raised sides so the pistachios do not fall out of the skillet. Make sure it has a nonstick coating so the nuts do not get stuck to the pan. You do not need to put any cooking spray or butter in the skillet. Roasting the nuts in a dry skillet is more effective.

Put the pistachios in the skillet. Place them in an even layer on the skillet. Check that the pistachios lay flat on the skillet and are not on top of each other.

Stir them constantly so they do not burn. As they start to roast, stand over the stove and use a spoon or a spatula to stir them around. You can also shake the skillet lightly by holding the handle and shifting the skillet around. This will ensure the nuts roast properly and do not get too hot.

Remove the pistachios once they turn light brown. This can take 6 to 8 minutes, depending on your stove. The pistachios will give off a nutty, roasted smell when they are done.

Allow them to cool. Take the pistachios off the skillet and put them on a plate to cool. Once they are no longer hot, store them in an airtight container for 1 to 2 weeks.

Preparing the Pistachios for Roasting

Get plain pistachios. Buy pistachios that are raw and have no flavoring on them. You can find raw pistachios at your local grocery store or farmer’s market.

Buy pistachios in bulk to save money. Pistachios are an expensive nut and can be costly if they are bought in small amounts. Getting them in bulk may save you money in the long run, especially if you like eating a lot of pistachios.

Remove the shells on the pistachios. Take the shells off by finding the opening on the shell. The shell should gape open at one end. Hold the pistachio between your thumbs and pull the shell apart until it snaps off. Removing the shell will make it easier to roast the entire nut. You can also crack the pistachio shell between your back teeth if the opening is not very big. Be careful not to bite down too hard on the shell, as you can damage your teeth.

Leave the shells on for a more subtle flavor. If you’d prefer the pistachios have a less intense roasted flavor, you can leave the shells on. However, the pistachios may not be roasted evenly or all the way through if you keep the shells together. If you are using the skillet method to roast the pistachios, you should remove the shells so they can roast properly in the skillet.

Adding Seasoning to the Pistachios

Prepare sweet and smoky roasted pistachios. Line the baking sheet with parchment paper so the nuts do not stick and roast the pistachios in the oven. Coat 1 cup (240 ml) unshelled raw pistachios with 20 teaspoons (99 ml) extra virgin olive oil, 20 teaspoons (99 ml) melted butter, 1 tablespoon (15 ml) honey, 1 tablespoon (15 ml) brown sugar, 1 teaspoon (4.9 ml) sea salt, and ⁄2 teaspoon (2.5 ml) cinnamon. Let them roast for 10 minutes at 350 °F (177 °C). Stir them once and then roast them for another 5 minutes until they appear golden and caramelized. Remove them from the oven and stir them once. You can sprinkle extra sea salt on them for some added smokiness. Let the nuts cool and store them in an airtight container. They will last 1 to 2 weeks.

Make curry flavored roasted pistachios. You will need to roast the pistachios in the oven on a baking sheet lined with parchment paper. Combine 1 tablespoon (15 ml) brown rice syrup, 1 tablespoon (15 ml) melted coconut oil, 1 tablespoon (15 ml) lime juice, 1 tablespoon (15 ml) mild curry powder, ⁄2 teaspoon (2.5 ml) sea salt, and ⁄8 teaspoon (0.62 ml) cayenne pepper. Pour the curry flavoring over 1.5 cups (350 ml) raw pistachios. Roast the pistachios at 300 °F (149 °C) for 25 minutes, stirring once at the halfway mark. Remove them from the oven and sprinkle them with cane sugar. Let them cool and then store them in an airtight container. Expect them to stay fresh for 1 to 2 weeks.

Make spicy roasted pistachios. Line the baking sheet with parchment paper and roast the nuts in the oven. Combine 1 tablespoon (15 ml) olive oil, ⁄2 teaspoon (2.5 ml) salt, 1 teaspoon (4.9 ml) cumin, ⁄2 teaspoon (2.5 ml) cayenne pepper, ⁄2 teaspoon (2.5 ml) black pepper, and 1 teaspoon (4.9 ml) maple syrup. Pour the mixture over 2 cups (470 ml) raw pistachios. Let the pistachios roast at 300 °F (149 °C) for 30 minutes. Toss them at the halfway mark. Remove the pistachios from the oven and let them cool. Then, store them in an airtight container. Don't keep them for longer than 1 to 2 weeks.