Pistachios are sold in their shells and also out of their shells. If you love the taste of pistachios but dislike having to pry the shell open, shelled pistachios is your best option, but you will have to pay more, almost double the price.
And you will most likely eat more, as studies have shown that removing the pistachios from their shells slows your consumption. If purchasing the pistachio nuts in their shells, you want to look for blemish-free, ivory-colored pistachio shells that are split open at one end of the nut. Avoid any pistachios that are cracked beyond the natural opening in the nut.
Unopened pistachio shells, besides being almost impossible to open, are an indicator of immaturity. The kernel, or the nutmeat, should be yellow to dark green in color. The greener the nutmeat of the pistachio, the better the flavor.
Unshelled and shelled pistachios are available at the grocery stores in bags year-round in many forms to include raw, roasted, salted, seasoned and unsalted.
For cooking purposes and to keep your fingers from getting stained, it is best to choose pistachio nuts that have not been dyed either green or dyed red, which is often done to help cover up blemishes.
1 cup butter
1/2 cup light brown sugar
1/4 cup granulated sugar…
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