To salt pistachios, boil and then roast unshelled pistachio kernels in a pot of salted water and an oven. This brings out the rich taste of the nuts and gives them a salty coating. The boiling process salts the pistachios, but since moist pistachios have a short edible lifespan, the roasting dries them out sufficiently to allow for long-term storage.
- Remove the kernels from the shells
Split the pistachio shells along the seams to get at the kernels and then discard the shells. Place the kernels into a large bowl until there are two cups of the kernels available for salting.
- Boil the kernels
Pour 1/4 cup of water into a saucepan and add 1 tablespoon of salt. Stir the salt into the water thoroughly and then heat till boiling. Pour the shelled kernels into the boiling water and allow the water to return to a slow boiling point. Reduce the heat until the water is slowly boiling and stir the pistachios in the saucepan until all of the water has boiled away. Remove the saucepan from the stove.
- Roast the kernels.
Place the kernels into a single layer onto a baking sheet and preheat a oven to 300 degrees Fahrenheit. Roast the kernels in the oven for 10 to 15 minutes until completely dried. Shake the pan every five minutes to roast the pistachios evenly. Remove from the oven and allow the kernels to cool before storing.