By Chef Grant MacPherson
1 pound American pistachios, in-shell
4 sprigs Thyme, chopped
½ ounce Garlic, sliced
4 tablespoons Canola
Warm canola oil in roasting pan or wok on your stove top, add the pistachios and lightly toast. Add the sliced garlic and thyme sprigs, continue toasting until the garlic and thyme have coated the pistachios; season with sea salt to taste. Remove from heat, serve warm in the vessel of your choice.