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All Nut Recipes

The ultimate snack foods always bring you back for more. Whether you're munching on Jumbo Cashews at work, or at home enjoying a Snack Mix loaded with dried fruit, nuts & berries, a quality snack satisfies your hunger without leaving you too full. At Figi's, we believe a great snack starts with gourmet nuts. You'll find peanuts, cashews, pecans and pistachios in many of our Signature Nut Gifts, along with other favorites like walnuts, macadamia nuts and almonds.

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Cashew Carrot Slaw

3 cups carrots, shredded
1 quart boiling water, for blanching
1 Tbsp. chopped jalapeno pepper
1/8 tsp. salt
2 Tbsp. fresh lime juice
1 Tbsp. honey
1/2 cup Figi's Jumbo Cashews, coarsley chopped
1 Tbsp. cilantro, chopped

Place shredded carrots in a colander. Blanch by pouring boiling water over them. Drain well. In a serving bowl, whisk together jalapeno pepper, salt, lime juice and honey. Add carrots, cashews, and cilantro. Toss to mix. Serves 4.

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Cashew Garlic Broccoli

1½ lbs. fresh broccoli, cut into bite-size pieces
1/3 cup butter
1 Tbsp. brown sugar
3 Tbsp. soy sauce
2 tsp. vinegar or fresh lemon juice
1/4 tsp. ground black pepper
2 garlic cloves, minced
1/2 cup Figi's Jumbo Cashews, coarsley chopped

Steam broccoli into a large pot with about 1" of water in the bottom for 7 minutes, or until tender but still crisp. Drain, and arrange on a serving platter. While the broccoli is cooking, melt the butter in a small sauce pan over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper, and garlic. Bring to a boil, then remove from the heat. Stir in the Figi's Jumbo Cashews, and then pour the sauce over the broccoli. Serve immediately. Makes 6 servings.

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Macadamia-Crusted Tilapia

1 cup flour
1/2 tsp. salt
1/8 tsp. cayenne pepper
2 large eggs
8 oz. Figi's Macadamia Nuts, finely chopped
1 lb. tilapia fillets
4 Tbsp. butter, melted
Fresh cilantro leaves and lemon slices, for garnish

Preheat oven to 375°. Lightly butter a baking sheet. Place the flour, salt and cayenne in a shallow dish, mixing well. In another dish, beat the eggs. Place the chopped Figi's Macadamia Nuts in a third dish. Dredge the tilapia fillets in the flour mixture, shaking off any excess. Dip each fillet in the egg mixture and then dredge in the chopped Figi's Macadamia Nuts, making sure to cover completely. Arrange the fillets on the baking sheet, and drizzle each with melted butter. Bake in the center of the oven until fillets are just done, 10 to 12 minutes. Garnish with fresh cilantro and lemon slices.

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Persian Pistachio Rice Salad

1 cup raw long grain rice
2 Tbsp. vegetable oil
1/2 tsp. ground cinnamon
1/8 tsp. of ground cardamom
Pinch of ground black pepper
1/2 tsp. salt
1 tsp. freshly grated orange peel
2 cups water
1 /2 cup currants, chopped raisins or dried apricots
1/2 cup shelled Figi's Pistachios, coarsley chopped
1/2 cup chopped celery
Juice of 1 orange (about 1/3 cup)

In a saucepan over medium heat, warm the oil. Add the rice and saute, stirring constantly for 3-4 minutes. Stir in cinnamon, cardamom, black pepper, salt, and grated orange peel and continue to saute for another minute. Stir in the water, cover, and gently simmer for 25 to 30 minutes, until the rice is tender and the water absorbed. In a serving bowl, mix together the hot rice and dried fruit. Allow to cool for 20 minutes. Add the pistachios, celery, and orange juice. Stir well. Serve salad at room temperature or chilled. Makes 4 to 6 servings.

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Pistachio Mayonnaise

1 Tbsp. fresh lemon juice
2 tsp. Figi's Mustard
Salt and pepper
2 Tbsp. fresh basil
2 Tbsp. fresh flat-leaf parsley
1 cup extra virgin olive oil
4 Tbsp. shelled Figi's Pistachios, coarsley chopped

Whisk together egg yolks, mustard, lemon juice, and a pinch of salt and pepper in a bowl. Continue to whisk and pour in olive oil, a few drops at a time, until all has been incorporated. Fold in basil, parsley, and pistachios. Mayonnaise will keep for up to 24 hours when covered and chilled. Makes approximately 1 pint.

Delicious served over warm, fresh pasta; or try with cold chicken or seafood, tossed with chopped celery and sugar snap peas in a pasta salad.

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Pistachio Peach Salsa

1 cup shelled Figi's Pistachios, roughly chopped
3-4 peaches or nectarines, peeled and cut into chunks
Juice of 1 medium orange
Juice of 1 lime
Pinch of salt
1 tsp. fresh ginger, grated
1 Tbsp. honey (to taste)
1/4 tsp. cumin powder
1 cinnamon stick
2 Tbsp. cilantro, chopped (optional)

Combine all ingredients, except cilantro, in a medium sauce pan. Bring to boil. Reduce heat and simmer for 2 minutes. Remove cinnamon stick and allow to cool. If desired, add cilantro. Excellent served with grilled meats.

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