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U.S. Highbush Blueberry Council

Almonds, Pistachios & Dried Blueberry “Popcorn”
Almonds Pistachios and Blueberry Popcorn

Almonds, Pistachios & Dried Blueberry “Popcorn”

Chef Stephen Rogers has coined the term “blueberry popcorn” when describing freeze-dried blueberries, due to their satisfying, light crunch. A twist on this concept comes in the form of a blueberry “popcorn” snack mix with Marcona almonds, pistachios and fresh herbs. This elevated bar snack makes the perfect starter for a bunch to munch.

Recipe created by Chef Stephen Rogers, Sachet Restaurant.

Ingredients

Ingredients

  • 1 cup Marcona Almonds
  • 1 cup pistachios
  • 1 cup freeze-dried blueberries (aka, “blueberry popcorn”)
  • 2 tablespoons olive oil
  • 1 teaspoon sumac
  • 1 teaspoon chopped rosemary
  • ½ teaspoon lemon zest
  • Salt to taste

Preparation

Instructions

  1. Preheat oven to 300 degrees.
  2. In a medium bowl, mix the almonds and pistachios with two tablespoons of olive oil.
  3. Add the chopped rosemary, lemon zest and salt, and combine thoroughly.
  4. Spread nuts in a single layer onto a cookie sheet. Place in the preheated oven for approximately 40-45 minutes, stirring every 10 to 15 minutes.
  5. Remove from oven and allow nuts to cool at room temperature.
  6. When ready to serve, combine nuts with the reserved “blueberry popcorn”.