Melt; Add and Saute:
2 T. unsalted butter
1 cup shelled pistachios
2 T. sugar
1/2 t. ground cinnamon
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Melt butter in a nonstick skillet over medium heat. Add pistachios, sugar, and cinnamon; toss to combine. Saute until nuts are coated with sugar and smell toasted, tossing often, about 5 minutes. Spread nuts out on a baking sheet to cool (not all the sugar will stick to the nuts. This is okay.). Coarsely chop, then sprinkle on frosted cupcakes.
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