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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoons butter or margarine, melted |
1/4 cup worcestershire sauce |
1 teaspoon ground chipotle chile pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cinnamon |
4 cups shelled dry-roasted pistachios (about 8 cups unshelled) |
Directions:
1. Stir together first 5 ingredients; add pistachios, tossing to coat. Arrange pistachios in a single layer on a lightly greased 15- x 10-inch jellyroll pan.
2. Bake at 350° for 20 to 25 minutes, stirring after 10 minutes. Arrange in a single layer on wax paper, and let cool. Store in an airtight container.
3. Deborah Stone, Palm Harbor, Florida
4. [B Note: ] For testing purposes only, we used McCormick Gourmet Collection Chipotle Chile Pepper.
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