Pistachio Crackle Oil
Ingredients
- 1 cup extra-virgin olive oil
- 1/2 cup canola oil
- ½ cup pistachios unsalted, finely chopped
- 3 small shallots thinly sliced (about ½ cup)
- 4 cloves garlic thinly sliced
- 2 tbsp lemon peel minced
- 1/2 tsp fennel seed
- 3 tbsp red pepper flakes or Aleppo pepper for a milder, fruitier heat
Instructions
- In a medium heat-proof bowl, combine the fennel seed and red pepper flakes. Set aside near your stove.
- To a cold, small saucepan, add the olive oil, chopped pistachios, sliced shallots, and sliced garlic. Set over medium-low heat. Cook, stirring frequently, as the oil gradually comes up to temperature and bubbles consistently. Maintain a gentle simmer for 10–12 minutes, until the moisture cooks off and the shallots, garlic, and pistachios turn a light golden yellow. Remove the pan from the heat immediately.
- Pour the hot oil and fried aromatics directly over the dry spice mixture in your heat-proof bowl. The hot oil will sizzle and bloom the spices without scorching them.
- Let the oil cool completely at room temperature—the nuts and shallots will continue to crisp as they cool. Pour the cooled oil back over the nut mixture and transfer the Crackle Oil to an airtight glass jar and store in the refrigerator for up to 3 weeks. Warm slightly before serving if the olive oil solidifies in the fridge.
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