I have a bunch of raw pistachios, in their shells, and I want to roast them and also have them be lightly salted.
I presume I would do this in a conventional oven. I like to roast them a few pounds at a time.
At what temperature and for how long, and what is the best way to lightly salt them?
I have a perforated pizza pan which might be good for roasting them since it would allow air to flow around the pistachios, providing even heat.