Almonds Pistachios and Blueberry Popcorn

Almonds, Pistachios & Dried Blueberry “Popcorn”

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Prep Time: 10 minutes
Cook Time: 45 minutes
Portions: 12
Amount per serving
Daily Value %*
Calories150-
Total Fat13g20%
Saturated Fat2g10%
Cholesterol0mg0%
Sodium100mg4%
Potassium111mg3%
Dietary Fiber2g8%
Sugars2g-
Protein4g8%
Vitamin A3mcg-
Vitamin C1mg2%
Calcium39mg4%
Iron1mg6%
Vitamin D0mcg-

Ingredients

  • 1 cup Marcona Almonds
  • 1 cup pistachios
  • 1 cup freeze-dried blueberries (aka, “blueberry popcorn”)
  • 2 tablespoons olive oil
  • 1 teaspoon sumac
  • 1 teaspoon chopped rosemary
  • 1⁄2 teaspoon lemon zest
  • Salt to taste

Instructions

  1. Preheat oven to 300 degrees.
  2. In a medium bowl, mix the almonds and pistachios with two tablespoons of olive oil.
  3. Add the chopped rosemary, lemon zest and salt, and combine thoroughly.
  4. Spread nuts in a single layer onto a cookie sheet. Place in the preheated oven for approximately 40-45 minutes, stirring every 10 to 15 minutes.
  5. Remove from oven and allow nuts to cool at room temperature.
  6. When ready to serve, combine nuts with the reserved “blueberry popcorn”.

About This Recipe

Chef Stephen Rogers has coined the term “blueberry popcorn” when describing freeze-dried blueberries, due to their satisfying, light crunch. A twist on this concept comes in the form of a blueberry “popcorn” snack mix with Marcona almonds, pistachios and fresh herbs. This elevated bar snack makes the perfect starter for a bunch to munch.

Recipe created by Chef Stephen Rogers, Sachet Restaurant.

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