Pistachios are good, but candied pistachios?! VERY good. They’re the ultimate sweet, nutty, versatile topping for everything from salads to sorbets.
Bonus? This version is naturally sweetened and requires just 4 ingredients and 20 minutes. Let us show you how it’s done!
These SIMPLE candied pistachios begin with tossing raw pistachios with maple syrup, coconut sugar, and vanilla extract. Maple syrup and coconut sugar combine to create the perfect amount of sauciness and natural sweetness, while vanilla gives the flavor a little nuance.
An optional pinch of sea salt gives these candied pistachios a subtly salty touch that brings things up a notch!
Next, we spread them onto a parchment-lined baking sheet (for easy cleanup) and ensure the pistachios are touching to create a crunchy “brittle” effect. After a quick trip into the oven, they’re fragrant (mmm, caramel!), lightly bubbling, and a little darker.
The hardest part is saved for last: letting them cool completely so they harden and become ready to break up into pieces!
We hope you LOVE these candied pistachios! They’re:
Nutty
Sweet
Crunchy
Quick & easy
Naturally sweetened
& SO versatile!
We made these candied pistachios to go along with our Easy Apricot Sorbet (No-Churn!), but they’re also a delicious topping for ice cream and salads.
More DIY Salad Toppings
- Garlicky Homemade Croutons
- Easy Gluten-Free Fried Onions
- Crispy BBQ Roasted Chickpeas
- Candied Spiced Nuts (1 Pan!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Candied Pistachios (4 ingredients!)
Ingredients
- 2/3 cup raw unsalted pistachios
- 3 Tbsp maple syrup
- 1 Tbsp coconut sugar
- 1/2 tsp vanilla extract
- 1 pinch sea salt (optional)
Instructions
- Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper.
- To a small mixing bowl, add the pistachios, maple syrup, coconut sugar, vanilla, and salt (optional). Stir well to combine, then transfer the mixture to the prepared baking sheet. Push the pistachios together on the baking sheet so they are all touching (but remain in one even layer). Bake for 10-14 minutes, until fragrant, lightly bubbling, and darkened in color.
- Remove the pistachios from the oven and let cool completely before breaking up into clumps/individual nuts and roughly chopping, if desired.
Anna says
This recipe does not work. I feel bad leaving a poor review, but I’d like others to avoid wasting expensive pistachios and maple syrup, because it’s a really disappointing and frustrating experience.
These did not set and stayed a tacky, sticky, slightly wet mess even after 18 minutes of baking and then fully cooling. The nuts themselves also softened to an unpleasant texture. I’ve made plenty of other candied nuts without issue. I also double checked the ingredients + amounts to make sure I didn’t inadvertently miss something or use an incorrect amount. This recipe just really did not work.
Oh no! We’re so sorry you had a negative experience with this recipe, Anna. Is it possible you weren’t using 100% pure maple syrup? We ask because some have agave added or are not pure maple syrup and that can increase the moisture content and cause them to not bake correctly.
Christi Worley says
Hi! Oh my goodness the taste is amazing. My candy coating didn’t set all the way though, even after refrigerating the pan. Any suggestions? I definitely want to try again!
Hi Christi, we’d suggest cooking for slightly longer to see if that helps. Let us know!
Jen says
I made this and its delicious… Super simple!
YAY! Thank you for making the recipe and leaving a review, Jen! xoxo
Eden says
Where do you find your raw unsalted pistachios?
Hi Eden, we’ve gotten them from Natural Grocers and Sprouts. They’re also available on Nuts.com. Hope that helps!