Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup egg whites
3/4 cup sugar
1 tablespoon cinnamon, ground
1 teaspoon vanilla extract
1 pound roasted, salted unshelled pistachios
Preheat oven to 275º. Pour the egg whites into the clean bowl of an electric mixer and turn on full speed to start fluffing the meringue for about one minute. Add the sugar, cinnamon and vanilla and continue to whip on high for an additional minute, or until the sugar has dissolved and feels smooth to the touch and the meringue has reached stiff glossy peaks. Remove the whisk and the bowl from the mixer.
Fold in the pistachios using a rubber spatula until incorporated fully. Working quickly, scrape out the pistachio meringue onto a greased cookie sheet and spread out evenly. Place the cookie sheet into the oven and bake for 15 minutes. After 15 minutes remove the pistachio meringue from the oven, mix thoroughly to redistribute evenly and then place cookie sheet back in the oven. Repeat this process every 15 minutes – for about an hour - until they're completely dry and crunchy. Turn off oven, crack the oven door and cool the pistachios for at least an hour. At this point the pistachios are ready to be transferred to an air-tight container and may be held for several weeks in a cool dry location.