Middle Eastern Spiced Pistachios

Yield: 1 cup
1 cup pistachio nuts, soaked in water for 6 hours, drained and towel dried
2 teaspoon paprika
1 teaspoon maple syrup or agave
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon crystal salt
1/2 tablespoon garlic powder
1/4 teaspoon cayenne pepper

1. In a medium bowl, combine the pistachios and the other ingredients and mix well.
2. Spread on a dehydrator tray, and dehydrate at 105 degrees for 18 to 24 hours, or until crisp.
3. Store in an airtight container in the refrigerator for up to six months

Recipe from: Chef Felix Schoener

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