Pistachios are good too candied pistachio?! charming. It's the ultimate sweet, savory, and versatile topping for everything from salads to sorbets (recipe coming soon!).
bonus? This version is naturally sweet and just 4 ingredients and 20 minutes. Let us show you how it's done!
These simple candied pistachios start by tossing raw pistachios with maple syrup, coconut sugar, and vanilla extract. Maple syrup and coconut sugar combine to create the perfect amount of sauce and flavor. natural sweetnessVanilla adds some nuance to the flavor.
Optionally, adding a pinch of sea salt can take your candied pistachios to the next level by adding a subtle saltiness!
Next, spread the pistachios on a baking sheet lined with parchment paper for easy cleanup, allowing the pistachios to touch and create a crunchy “brittle” effect. A quick pop in the oven will give it a fragrant (mmm, caramel!), lightly bubbly, and slightly darker color.
Save the hardest part for last. Let it cool completely until it hardens and is ready to break into pieces!
I hope you like these candied pistachios! they:
wonderful
sweet
crunchy
quick and easy
natural sweetener
& Very versatile!
We made these candied pistachios for an upcoming sorbet recipe (stay tuned!), but they also make a delicious topping for salads.
More DIY Salad Toppings
Let me know if you try this recipe! Don't forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
Servings 5 (~2 tablespoons)
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- 2/3 cup Raw unsalted pistachios
- three table spoon maple syrup
- One table spoon coconut sugar
- 1/2 teaspoon vanilla extract
- One make cynical sea salt (optional)
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Preheat oven to 325 degrees F (162 degrees C) and line a baking sheet with parchment paper.
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In a small mixing bowl, add pistachios, maple syrup, coconut sugar, vanilla, and salt (optional). Stir well to combine, then transfer mixture to prepared baking sheet. Slide the pistachios together on the baking sheet so they all touch (but remain in an even layer). Bake until fragrant, lightly bubbly, and dark in color, 10 to 14 minutes.
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Take the pistachios out of the oven and let them cool. completely If desired, break down into chunks/individual nuts before roughly chopping.
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Enjoy it on salads, ice cream, sorbet (recipe coming soon), and more! Leftover food can be stored in an airtight container at room temperature for up to 2-3 weeks, or in the freezer for up to 1 month.
*Nutritional information is approximate, excluding optional ingredients.
clothing material: One (two spoons) serving calorie: 133 carbohydrate: 14.9 g protein: 3.3 g province: 7.5 g Saturated Fat: One g Polyunsaturated fat: 2.4 g Monounsaturated fats: 3.8 g trans fat: 0 g cholesterol: 0 mg salt: 2 mg potassium: 195 mg fiber: 1.7 g sugar: 10.9 g Vitamin A: 14 IU Vitamin C: 0.9 mg calcium: 29 mg steel: 0.6 mg
