Dry Pistachios
Pistachios are a popular snack and a healthy one, too. They are low in calories and fat but high in fiber, all qualities of a good snack. Pistachios contain nearly 90 percent unsaturated fat, which is the good fat your body needs. Pistachios became a popular snack in the 1930s, although they weren't produced in mass quantities until the 1970s. California is the main producer of pistachios in the United States, accounting for up to 300 million pounds of pistachios a year. You can dry pistachios at home. A couple of options are available for drying pistachios.
Instructions
Drying Outside
1. Make sure the hulls are removed from your pistachios. The hull is like an outer skin on the pistachio. If it is not removed, you can remove the hull by rubbing the pistachios over a mesh screen.
2. Set a plastic tarp outside in an area with good air circulation and sunlight. The pistachios will not dry properly if your tarp is in an enclosed area or shaded area.
3. Lay the pistachios out on the tarp in a shallow layer. Do not lay the pistachios out more than two deep.
4. Wait three to four days for the pistachios to dry.
5. Check the pistachios for dryness. A good sign of proper drying is a crisp kernel.
Drying in the Oven
6. Set your oven to 140 degrees F.
7. Spread the pistachios out on a cookie sheet in a shallow layer.
8. Put the pan in the oven.
9. Bake the pistachios for 10 to 14 hours. Stir the nuts every hour or two so they dry evenly.
10. Start checking for proper dryness after 10 hours. Again, a good sign of proper dryness is a crisp kernel.
Tags: crisp kernel, good sign, good sign proper, popular snack, proper dryness