Sweet & Spicy Candied Pistachios Recipe

Introduction

Sweet & Spicy Candied Pistachios are a perfect snack that combines a crunchy texture with a flavorful balance of sweetness and heat. These nuts make a great addition to salads, cheese boards, or can be enjoyed on their own anytime.

Ingredients

• 1 1/2 cups raw shelled pistachios
• 3/4 cup granulated sugar
• 1/4 cup water (more as needed)
• 1/2 teaspoon kosher or fine sea salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Step 1: Preheat your oven to 225 degrees F. Spread the pistachios evenly on a baking sheet and place them in the oven as you begin preparing the sugar mixture. This should take about 10 minutes.
2. Step 2: In a small saucepan, whisk together the sugar, salt, cinnamon, cayenne, and smoked paprika. Pour 1/4 cup of water around the edges of the pan to dissolve any sugar crystals, then gently stir until the sugar is evenly moistened.
3. Step 3: Heat the mixture over medium-high heat, stirring occasionally, until it reaches a boil. The mixture will bubble up and almost double in volume. Continue boiling until the sugar reaches 238ºF and the foam subsides, making the syrup thicker. Remove from heat.
4. Step 4: Quickly add the warm pistachios into the saucepan with the sugar syrup. Stir firmly to coat all the nuts evenly. As the sugar cools, it will crystallize and clump, so keep stirring until the pistachios are coated with a texture similar to wet sand.
5. Step 5: Transfer the coated pistachios onto a parchment-lined baking sheet, spreading them out and breaking up any large clusters. Allow them to cool completely for at least 1 hour, during which they will become crunchier.

Tips & Variations

• If your environment is humid, store the nuts with a silica packet to keep them crunchy for longer.
• Try swapping cayenne and smoked paprika for chili powder for a different spicy flavor profile.
• You can also use raw almonds or cashews instead of pistachios for a variation.

Storage

Store the candied pistachios in an airtight container at room temperature for up to one week. To maintain maximum crunchiness, keep them away from moisture and consider adding a silica gel packet if your climate is humid. Enjoy them straight from the container or lightly warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Using roasted pistachios is possible but the coating process works best with raw nuts since roasted nuts may already have some oils that affect the sugar adhesion. Raw nuts ensure a crisp, even coating.

What if I don’t have a candy thermometer?

Without a candy thermometer, watch for the sugar syrup to thicken noticeably and the foam to subside, indicating it’s at the soft-ball stage around 238ºF. However, a thermometer is recommended for best results.

Sweet & Spicy Candied Pistachios Recipe

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Sweet & Spicy Candied Pistachios are a flavorful and crunchy snack that combines the natural nuttiness of pistachios with a spicy, cinnamon-scented sugar coating. Perfect as a party nibble or a unique gift, these candied nuts are baked low and slow for enhanced crispiness and coated in a perfectly balanced sweet and spicy glaze featuring cinnamon, cayenne, smoked paprika, and a touch of salt.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: Approximately 2 cups 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pistachios

• 1 1/2 cups raw shelled pistachios

Sugar Coating

• 3/4 cup granulated sugar
• 1/4 cup water (more as needed)
• 1/2 teaspoon kosher or fine sea salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat and prepare pistachios: Preheat your oven to 225 degrees Fahrenheit. Spread the raw shelled pistachios evenly in a single layer on a baking sheet. Place the baking sheet with pistachios in the oven to warm them during the sugar syrup preparation, which should take about 10 minutes.
2. Make the spiced sugar syrup: In a small saucepan, whisk together the granulated sugar, kosher salt, ground cinnamon, cayenne pepper, and smoked paprika. Pour 1/4 cup water around the edges to wash down any sugar crystals, then gently stir to moisten the sugar evenly.
3. Cook the sugar syrup: Heat the sugar mixture over medium-high heat, stirring occasionally until it boils. The sugar will bubble up and nearly double in volume. Continue boiling until the sugar reaches the soft-ball stage at 238ºF, where the foam subsides and the syrup thickens noticeably. Remove from heat.
4. Coat the warm pistachios: Immediately add the warm pistachios to the saucepan with the syrup. Stir energetically to coat all the nuts thoroughly. As the syrup cools, it will crystallize and clump together, forming a coating that looks like wet sand rather than a syrup. Keep stirring until the pistachios are fully coated.
5. Cool the candied pistachios: Transfer the coated pistachios onto a parchment-lined baking sheet, spreading them out and breaking apart any large clusters. Allow them to cool completely for at least one hour; this will let the nuts get crunchier as they cool.
6. Store properly: Once cooled, store the candied pistachios in an airtight container for up to one week. In humid conditions, consider adding a silica packet to absorb excess moisture and keep the nuts crisp.

Notes

• Using raw shelled pistachios is essential to achieve the perfect texture and flavor balance.
• The sugar syrup needs to reach 238ºF for the ideal soft-ball stage to ensure proper crystallization.
• Stirring continuously when coating the nuts prevents large clumps and helps create an even coating.
• Cooling the nuts completely allows the coating to harden and become crunchy.
• Storing with silica packets in humid climates helps maintain crispness.

Keywords: candied pistachios, spicy nuts, sweet and spicy snack, cinnamon pistachios, roasted pistachios, homemade candied nuts