Spiced Pistachios

Pistachios are buttery, piney, crunchy and creamy - plus they go great with a cold beer. The use of Angostura bitters here might be a surprise for those used to seeing it on cocktail menus exclusively, but its spicy, clove-cinnamon-y flavour is just as valuable as a flavour booster in this snack.

5 large egg whites
½ cup sugar
1 tsp. fresh thyme leaves
½ tsp. ground allspice
½ tsp. ground ginger
¼ tsp. ground cayenne pepper
4 dashes Angostura bitters
1 lb unsalted raw natural pistachios, shelled

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Whisk egg whites, ½ cup sugar, 1 tsp. thyme leaves, ½ tsp. ground allspice, ½ tsp. ground ginger, ¼ tsp. cayenne pepper and 4 dashes of Angostura bitters in a medium bowl to blend. Fold in 1 lb unsalted, shelled raw natural pistachios.

Spread out on a rimmed baking sheet brushed with vegetable oil. Bake, stirring every 10 minutes, until golden brown and beginning to crisp, 30-35 minutes. Let cool on sheet on a wire rack. Nuts will crisp as they cool.

Makes 8 servings.