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Pdf4 cups raw shelled pistachios
2 tbsp orange peel powder
½ tsp kosher salt
3 tbsp raw cane sugar
Orange peel powder
Orange peels, not flesh, from 4-5 oranges
Preheat your oven to the lowest temp it can go. Tear the orange peels into evenly sized pieces, and place on a wire rack atop s sheet tray.
Bake for 5-6 hours, until completely dehydrated and the peels can snap easily
Place the dehydrated peel into a blender and blend until it reaches a fine powder. Store in an airtight container.
Increase the oven temp to 300 F. Evenly spread the pistachios on a parchment lined sheet try and bake until fragrant and darkened in color, about 18-24 minutes. Cool for 10 minutes.
Place pistachios in a high speed blender along with the salt, orange powder, and sugar. Blend starting on low, then increase the speed to medium, scraping down the sides as needed.
Store in and airtight container for up to a month.