Mediterranean Pistachios and Fruits
Photo: Iain Bagwell; Styling: Kevin Crafts
Sticky apricots and pomegranate seeds hold onto a blend of warm spices; when you stir them into your favorite cereal or yogurt, they flavor the whole bowl.
How to Make It
Step 1
1
Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and bake until lightly toasted, about 7 minutes. Let cool completely.
Step 2
2
Toss pistachios with pomegranate seeds, apricots, allspice, nutmeg, cinnamon, and sugar until well coated.
Step 3
3
*Available at some Trader Joe's stores.
Step 4
4
Make ahead: Up to 3 days; 1 week if you add dried fruit just before eating.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
1 1/2 cups roasted, unsalted pistachios
1/4 cup dried pomegranate seeds* or dried cranberries
1/2 cup chopped dried apricots (preferably Blenheim)
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated or regular ground nutmeg
1/2 teaspoon cinnamon
2 teaspoons sugar
Directions
Step 1
1
Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and bake until lightly toasted, about 7 minutes. Let cool completely.
Step 2
2
Toss pistachios with pomegranate seeds, apricots, allspice, nutmeg, cinnamon, and sugar until well coated.
Step 3
3
*Available at some Trader Joe's stores.
Step 4
4
Make ahead: Up to 3 days; 1 week if you add dried fruit just before eating.
Step 5
5
Note: Nutritional analysis is per serving.
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