By Chef Grant MacPherson
Yield: 1 pound snacking nuts
1 pound American pistachios, in-shell
1.5 ounces Spanish saffron steeped in cold water
2 Vanilla beans, scraped
2 tablespoons Canola oil
Sea salt to taste
Warm canola oil in roasting pan or wok on your stove top, add pistachios and lightly toast. Add saffron, with some liquid, coat the pistachios. Add the vanilla bean and stir to incorporate; season with sea salt to taste. Remove from heat, serve warm in the vessel of your choice.