This may sound silly, but I bougt a large amount of shelled pistachios, and turns out they are rosated and unsalted. Anyone have a tip for salting them? My only thought was to dip them in brine and put in a low oven -- not sure that would work. Any ideas?
Are they roasted yet? If not, roast them for about 10 minutes at 325. While they are roasting, melt a tablespoon of butter. Stir in how much salt you'd like to add (that's pretty much a personal preference). When the nuts are roasted, quickly toss them into a bowl with the butter and salt and stir until it's all distributed.
If you feel like having some fun with it, cayenne and/or brown sugar is nice to stir in, too. You can also put rosemary in the nuts as they roast, adding a lot of flavor and giving you crunchy rosemary leaves to munch on as well. Enjoy!