By Alex Brown and Evan George
These three nut recipes work extremely well together both in terms of taste and timing. While you don’t necessarily need to make all three at once, the cook times for these three make for some pretty sweet simultaneous preparation. If you feel like it, you can heat and plate these three types of nuts for a triple-threat single landing—which will subdue even the most ravenous of party guests.
The main thing to keep in mind when working with nuts is: They continue to cook after they come up to temperature. When you are roasting, toasting, frying, etc. raw nuts, you really only need to start seeing color change to warrant removal from flame.
Sweet Pistachio Meat
2 cups raw pistachio meat (no shells)
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