How to store pistachios
California pistachios are excellent "keepers" when stored properly. To keep them at their freshest, store pistachios in a refrigerated, airtight container, or keep them in the freezer for long-term storage. (A temperature of 32 to 40 degrees F. should be maintained with a relative humidity of 70 percent.) To restore crispness to pistachios that have lost their crunch, toast them at 200 degrees F. for 10 to 15 minutes. Any pistachios stored in bulk containers should be rotated frequently to maintain freshness.
Measure about 1/2 cup of inshell pistachios = 1/4 cup shelled nuts
Remove the skin from shelled nuts:
By blanching: Drop shelled nuts into boiling water, remove from heat and let them soak for about one minute. Drain and rub the pistachios with a clean kitchen towel. To dry, spread on a large baking sheet in an oven preheated to 300 degrees F. for 10 to 15 minutes.
By toasting: Spread the shelled nuts in one layer on a baking sheet. Bake in an oven preheated to 400 degrees F. for four to five minutes watching carefully that they do not burn. Remove and let cool, then rub off the skins.