This Giada De Laurentiis Candied Pistachios recipe is the easiest, most simple method for candying any type of nut—simply using only 2 ingredients, pistachios, and granulated sugar, and cooking them in a non-stick skillet.

To make Giada De Laurentiis Candied Pistachios, heat your skillet, toss in the nuts and sugar, and stir until golden and sparkling—about 10 minutes.

Who knew turning pistachios into gold could be so easy and fun? Go on, give it a whirl, and let me know how it turns out!

Giada Candied Pistachios Ingredients

• 1 cup of shelled pistachios (without shells)
• 2 tbsp of granulated sugar

How To Make Giada Candied Pistachios

1. Toast the Pistachios: Let’s start by heating up a non-stick skillet over medium heat. Toss in the pistachios and sugar.
2. Watch the Magic Happen: Keep stirring them gently. Soon, you’ll see the sugar starting to melt. Keep your eyes peeled as the pistachios begin to turn a lovely golden brown.
3. Adjust the Heat: If things look like they’re heating up too fast, don’t shy away from turning down the heat. You don’t want burnt sugar! A few clumps of sugar here and there? No worries, they add a nice crunch.
4. Cool Them Down: Once they’re all glossy and golden, slide them onto parchment paper or a silicone mat to cool down. They might feel a bit soft initially but will crisp up as they cool.
5. Enjoy Your Creation: Once they’re cool, sprinkle these shiny, candied pistachios over your favorite salad, toss them into a snack mix, or just eat them plain!

Can I use other nuts Instead for this recipe?

Absolutely, you can switch it up with almonds, cashews, or walnuts. Just make sure they’re shelled and unsalted to get that pure, sweet, and crispy finish you’re after with this recipe.

Recipe Tips

• Keep an Eye on the Heat: When you’re toasting the pistachios, make sure to monitor the heat closely. If the sugar starts to burn, turn the heat down quickly to prevent a bitter taste.
• Stir Regularly: Constant stirring is key to ensure the pistachios and sugar mix well without sticking. You want each nut to be evenly coated and golden, not clumped together in a sticky mess!
• Cooling is Crucial: After cooking, spread the pistachios out on parchment paper. Giving them space to cool prevents them from sticking together, turning them into the perfect crunchy snack.
• Quality of Pistachios: Always opt for fresh, high-quality pistachios. The fresher the nuts, the better they hold up to the candying process, giving you that delightful snap when you bite into them.

Recipe Variations

• Spice It Up: For a spicy twist, sprinkle a little cayenne pepper or chili powder into the sugar before cooking. It adds a warm kick that beautifully contrasts the sweet coating.
• Herbal Notes: Add some dried rosemary or thyme to the sugar mix. This will infuse your candied pistachios with aromatic herbal notes, making them a sophisticated addition to any dish.
• Zesty Lemon: Grate some lemon zest into the sugar mixture before adding the pistachios. The zesty lemon flavor will give your candied nuts a refreshing citrus note, perfect for summer snacks.
• Sweet and Salty: For a classic flavor twist, sprinkle a bit of sea salt over the nuts just after they come out of the skillet. The salty-sweet combination is a crowd-pleaser and elevates the simple candied nut to gourmet status.

What To Serve With Candied Pistachios

Serve your Giada Candied Pistachios with a crisp apple arugula salad, aged cheddar cheese, dried cranberries, roasted beet slices, and gorgonzola dollops.

You can also pair them with savory yogurt dips and chocolate-drizzled fruit bites for a touch of whimsy.

How To Store Leftover Candied Pistachios

Store your leftover candied pistachios in an airtight container to keep them crispy. Place them in the coolest part of your fridge. Make sure they are completely cool before storing them to avoid condensation.

How To Reheat Leftover Candied Pistachios

Reheat your leftover candied pistachios by spreading them on a baking sheet and warming them in a 300°F oven for about 5 minutes. They’ll get nice and warm without losing their crunch.

Alternatively, toss them in a dry skillet over low heat until they’re just heated through.

Check out More Giada Recipes:

• Giada Baked Oatmeal
• Giada De Laurentiis Beef Bourguignon
• Giada De Laurentiis Beef Stroganoff