To do it right...
When I make flavored pistachios, I usually buy bulk nuts and marinade them.
The first thing that I do is to dry the nuts a little more than they are when I buy them. To do this, I put them in a large pot in the oven on low heat for a few hours, or leave them in the oven overnight with the oven light on. This increases the oven temperature to about 190 Deg Farenheit and does a good job.
After that I add about 1/2C of Kosher salt per 5 pounds of nuts, spices or liquors to season them, and then water to dissolve the spices (no water if liquor).
I let them soak for 2 or 3 days to absorb the flavors, agitating them at least once a day and adding more liquid or spices if the nuts dry. The nuts will be very soggy after this.
Then I roast them by putting them in an oven or Nesco with as much surface area as possible in contact with the air and dehydrate them at about 150 - 200 deg for 4 - 5 hours. Then I roast them at about 300 deg or slightly more for about 1/2 hour to 45 min.
It helps to spray them with olive oil, but I prefer butter. It really brings the nutty flavor out and makes the nuts all the more... well... nuttier.
This is a time consuming process, but the results are fantastic. Hope this helps!