Ginger and Salt Crusted Pistachios

The idea for this came to me after making some salt crusted oysters a few years ago.  The idea is that the salt mixture will form a crust as it is heat and protect the oyster from extreme heat and from loosing moisture.  The idea here is to add a few more ingredients and cut back on the amount of salt.

I found that the amount of salt can be adjusted to your liking, but with the addition of something sweet, such as crystallized ginger, you can balance out the saltiness.  These make a great snack as well as a garnish for salads

Salt and Crystallized Ginger Crusted Pistachios

1ea  Egg white

1/8C  Salt

1/2C  Crystallized Ginger

2C  Pistachios

1ea Vanilla Bean

– Pre-heat your oven to 350°, 275° if using a convection oven.

  • Begin by measuring out all of your ingredients and keeping them all separate.  Split the vanilla bean and scrape the seeds into the bowl of pistachios.

  • Whip your egg white to medium/stiff peaks.

  • Using a rubber spatula fold in the ginger and salt.
  • Add the pistachios and vanilla bean to the egg whites and mix until combined.

  • Place the Pistachios on a parchment lined tray and bake at 350° with no fan, if you have a fan, cut the temperature down to 275°.  Bake for 10 minutes or until they begin to brown.
  • Alternatively you can place them in a dehydrator or a 150° degree oven overnight.  I recommend drying them this way as you will get a better crust to form without the sugars turning brown.

Truffle Sea Salt

Homemade Truffle Sea Salt

This is a very heavy black truffle blend of sea salt that we make.  We start with a french style sea salt that is pretty moist and add sliced black truffles.

8oz Sea Salt

3oz Sliced Black Truffles (Drained)

  • Drain the truffles in cheesecloth and squeeze out as much moisture as you can.
  • Preheat your oven to the lowest setting, 150°F is ideal but 200°F will work.
  • Place 1/4 of the salt and the truffles in a food processor and pulse until the truffles are roughly the same size as the salt granules.
  • Add the remaining sea salt and pulse until incorporated, do not over pulse or the salt will be too fine.
  • Place the salt on a metal tray and dry in the oven for 15 minutes.
  • Store in a sealed container, do not use immediately. The salt will smell a little musty from the truffles and they need to sit for a while to flavor the salt.