Chef Ravi Kapur uses these for his delicious beet salad, but you can also try them on a butternut squash soup, in chicken curry or as a snack.
¼ cup water
½ cup sugar
1 cup pistachios
½ teaspoon vadouvan curry powder
Salt and pepper to taste
Combine the water and sugar in a saucepan over medium heat and bring to a boil. Add pistachios and cook, stirring, until the water evaporates and leaves a syrup-like coating on the pistachios. Remove from heat.
Sprinkle the nuts with the curry and stir to combine. Pour the pistachios onto a baking sheet lined with parchment paper and separate the pistachios with forks. Allow to cool before serving.