Pistachio Kernels are often overlooked when it comes to snacking. Most people only consume already Salted and Roasted Pistachios. Although the kernels can be used in a range of different coatings that can be added to platter boards or kept in the pantry for an on-the-go snack!

Better yet, the Pistachio Kernels contain 19.7g of protein per 100g, so they can be a great additive as a post exercise or gym refuel!

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Mexican Spice 

Recipe makes 100g worth.

Preparation time:                                        Cooking time:

10 minutes                                                      20 minutes

Ingredients:

1 egg white

2 tablespoons raw caster sugar

1 1/2 teaspoons onion powder

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1 1/2 teaspoons coriander

1 teaspoon garlic granules

1 teaspoon salt

1/2 teaspoon chilli flakes ( increase to 1 teaspoon for extra heat )

1x 100g JC’s Natural Pistachio Kernels

Method:
  1. Place the egg white into a clean dry bowl and beat until thick and foamy, add the sugar and beat again until the mixture is thick. Stir through the onion powder, spices, garlic and salt and mix well.
  2. Stir in the pistachios and mix until thoroughly coated then spread the mixture onto a lined oven tray, ensure the nuts are in a single layer.
  3. Bake in a moderately slow oven 160°C for 15-20 minutes until the nuts are golden. Allow to cool thoroughly on the tray. Loosen the nuts from the tray and break up where necessary. Store in an airtight container until required.
Smoky Paprika and Thyme Pistachios 

Recipe makes 100g worth.

Preparation time:                                            Cooking time:

10 minutes                                                    20 minutes

Ingredients:

1 egg white

2 tablespoons raw caster sugar

2 teaspoons onion powder

2 teaspoons smoked paprika

1 teaspoon garlic granules

1 teaspoon thyme leaves

1 teaspoon salt

1x 100g JC’s Natural Pistachio Kernels

Method:
  1. Place the egg white into a clean dry bowl and beat until thick and foamy , add the sugar and beat gain until the mixture is thick. Stir through the onion powder, smoked paprika, garlic, thyme and salt, mix well.
  2. Stir in the pistachios and mix until thoroughly coated then spread the mixture onto a lined oven tray, ensure the nuts are in a single layer.
  3. Bake in a moderately slow oven 160°C for 15-20 minutes until the nuts are golden. Allow to cool thoroughly on the tray. Loosen the nuts from the tray and break up where necessary. Store in an airtight container until required.

 

Some more health benefits and fun facts about Pistachio Kernels include:
  1. For many centuries, the Pistachio has been promoted as an exotic fruit in the Middle East, but nothing is known about its exact origin. They were just there!
  2. At a storage temperature of up to 16*C, roasted Pistachios have a shelf life of up to one year, while unroasted Pistachios have a two-year shelf life
  3. Low in calories
  4. Packed with antioxidants
  5. Low in calories – 4 per Kernel
Per 100g, dry roasted Pistachios contain:

Protein: 21g

Total Fat: 46g

Carbohydrates: 28g

Fiber: 10g

Selenium 9.3mcg

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