American Pistachios with Teriyaki and Dijon Mustard
1 pound American Pistachios, in-shell
6 tablespoons Teriyaki sauce
2 tablespoons Dijon mustard
2 tablespoons Canola oil
Sea salt to taste
Warm the canola oil in the pan or wok on your stove top, add the pistachios and lightly toast. Add the teriyaki sauce and Dijon mustard, coating the pistachios evenly; season with sea salt to taste. Remove from heat; serve hot in the vessel of your choice.