Friend gifted me with a kilo of roasted pistachios from Iran. Can I make brittle with them? Or will

[marilynfl]

it develop a burnt taste since the nuts are already roasted & salted? I was thinking of adding them right at the very end...at 300 degrees, right before pouring it out. I normally use raw unsalted peanuts, add at 280 and cook until 300. Perfect.

(Typing with tender fingertips after shelling said kilo of pistachios.)

 

[orchid]

You lucky duck! They are the best and I used to bring multiple kilos

home every year when we came home on vaca for gifts. They keep really well in the freezer for long periods too. Enjoy!

 

[charley]

Make some pesto!! Freeze them to keep them fresh. What

a treasure trove!

 

[cheezz]

How about baklava?!

 

[angak1]

Mar, I use this recipe from Food and Wine for Brittle and it uses roasted nuts, added at the end

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=70525

 

[marilynfl]

Thanks all! Ang, I'm going to use this with your limited butter suggestion. Unshelled, I have 13 oz

of nuts.

 

[angak1]

I love this recipe. Use it for spicy brittle too---just add 1/4-1/2 tsp cayenne. the guys at Bill's

office just inhale it over the holidays.