Romaine salad with candied pistachios
Delight in the crunch of candied pistachios atop crisp romaine lettuce. A harmonious mix of sweet and savory flavors in every bite.
Ingredients:
- 1/3 cup vegetable oil
- 1/2 cup popping corn
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sugar
- 2 tablespoons toasted sesame seeds
- 2 teaspoons soy sauce
- 1/2 teaspoons garlic powder
- 2 cups shelled unsalted pistachios (230g)
Instructions:
- Heat the oven to 350° and place a baking sheet with parchment paper. Take a large saucepan, mix the vegetable oil and popcorn, cover it and cook on medium heat until the corn starts to pop. Keep cooking while shaking the pan until the popping sound reduces, for about 3 to 5 minutes. Move the popcorn to a big bowl and lightly season with salt.
- Clean the saucepan. Put in the olive oil, sugar, sesame seeds, soy sauce, garlic powder and 2 teaspoons of salt and cook over medium heat, stirring constantly until the sugar melts, approximately for 3 minutes. Add the pistachios and stir for 1 minute. Spread the pistachios onto the prepared baking sheet and bake for around 10 minutes, until bubbly. Transfer the pistachio mixture into the popcorn and mix well. Let it cool down before serving.
Summary:
- Calories: 1151 kcal
- Fat: 88 g
- Protein: 42 g
- Carbs: 56 g
- Potassium: 1353 mg
- Magnesium: 147 mg