ピスタチオカーネル ロースト ビネガー

I tried this as a glaze on roasted vegetables and the nutty tang was surprisingly perfect, the pistachio pieces add a nice little crunch too.

I was skeptical about vinegar on nuts, but the roasting process really mellows it into a tangy, savory crunch. The pistachios themselves are still fresh and buttery—perfect for salads or snacking straight from the bag.

The vinegar gives these pistachios a tangy kick that I didn't expect, and the roasting keeps them crunchy right up to the last handful. I've been tossing them into salads and even over roasted veggies, and they're gone way faster than I planned for.