Taking a Cue from Pistachios

By Tina Ujlaki Posted May 03, 2013
Courtesy of Blue Diamond Almonds

Courtesy of Blue Diamond Almonds

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

A big part of the pleasure of eating pistachios is getting them out of the shell. It slows you down, of course, and spares you from mindlessly grabbing a handful, which is good. Plus, every pistachio presents its own little challenge of how to get the nut out in one piece without hurting your fingers or your teeth, or cracking a nail. Now the folks at Blue Diamond have jumped into the game with dry-roasted thin-shell almonds, which come salted and unsalted. I can’t tell you how they make the shells thinner, because they weren’t willing to share their secret. But the almonds we tried were superfresh and crisp, with great almond flavor, and they definitely made mindful snacking on almonds a lot more fun.

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