Sweet & Spicy Candied Pistachios Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
