By Chef Grant MacPherson
1 pound American pistachios, in-shell
3 tablespoons Texas Pete hot sauce
4 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 Texas Pete hot sauce, coating the pistachios evenly; season with sea salt to taste. Remove from pan and serve hot in the vessel of your choice.