Candied pistachios take about 10 minutes and give you a caramel-coated crunch that works on savoury and sweet dishes equally well. You only need sugar, water, and roasted pistachios, which is why they’re so easy to keep making. The caramel stays light and golden, not heavy, so the nut flavour still comes through.

This method comes from Giada De Laurentiis’s Butternut Squash and Goat Cheese Tartines on Food Network. Most candied nut recipes push the caramel dark, but she pulls it just as it barely begins to colour, which keeps the coating delicate rather than overpowering. That restraint is what makes them work as a garnish instead of a standalone snack.

The one thing that matters here is leaving the sugar completely alone while it melts. Stir too early and it crystallises into a grainy white clump that won’t recover. Wait too long and the caramel tips bitter, so watch from the six-minute mark and pull it the moment it turns pale gold.

Giada Candied Pistachios

Recipe by Giada De LaurentiisCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

2

minutes

Cooking time

10

minutes

Calories

85

kcal

A quick stovetop recipe from Giada De Laurentiis that turns roasted pistachios into a light caramel-coated garnish ready in under 15 minutes. Most of that time is just watching the sugar, not actually doing anything.

Ingredients

• 2 tablespoons caster sugar

• 2 tablespoons water

• ¼ cup roasted shelled pistachios

Directions

• Add the sugar and water to a small skillet over medium heat and leave completely undisturbed until the sugar fully dissolves
• Continue cooking for 6 to 7 minutes swirling the pan occasionally until the syrup just barely begins to turn pale gold
• Stir in the pistachios with a rubber spatula and coat them quickly
• Pour immediately onto a parchment-lined baking sheet and spread into a single layer
• Leave to cool completely before roughly chopping

FAQs

Can I make candied pistachios ahead of time?

Yes, you can make them two days ahead and they’ll stay perfectly crunchy. The caramel coating seals the nut and locks out moisture as long as they’re stored somewhere dry. Keep them in an airtight container at room temperature, not the fridge, since cold air makes the coating soft.

Why did my candied pistachios turn out sticky?

The caramel didn’t cook long enough, so it never fully set once it cooled. Under-cooked sugar holds onto moisture from the air, which turns the coating soft instead of snappy. Next time cook the full 6 to 7 minutes until you see the first sign of colour before adding the nuts.

Can I use raw pistachios instead of roasted ones?

Raw pistachios will work but the flavour is noticeably flatter since roasting develops the oils that give them their depth. The caramel coats both the same way so the texture won’t change, just the taste. If raw is all you have, toast them in a dry pan for 3 to 4 minutes first.

How do I stop the sugar from crystallising?

Sugar crystallises when it gets disturbed too early, which is why you leave it completely alone until it dissolves. Any stirring before that point gives the crystals something to latch onto and it spreads fast through the whole pan. Swirl the pan gently if you need even browning but never touch it with a spoon.

What do you serve candied pistachios with?

They work on anything where you want a sweet crunch without adding a heavy topping, from cheese boards to yoghurt bowls to pasta with ricotta. They’re the finishing detail on Roasted Squash With Cherries and Pistachios and they also work as a garnish on Butternut Squash Soup with Fontina Cheese Crostini where the crunch contrasts the soup. The light caramel means they don’t clash with savoury flavours.