These baked sweet cinnamon sugar candied pistachios will be your new favorite snack! They’re great for easy holiday gifts too!
This easy recipe only requires simple ingredients and some baking time. Once you’ve learned how to make candied pistachios, you’ll be well on your way to making other candied nuts and seeds in the future. You can even make candied pumpkin seeds around Halloween if you have plenty of seeds left over after carving pumpkins.
These delicious candied pistachios make for a great light snack for both children and adults. You can store them in ziploc bags if you’re always on the go or in any other container you have on hand. Fresh cinnamon sugar candied pistachios will last up to a few weeks after baking!
The Best Cinnamon Sugar Candied Pistachios Recipe
These are the best cinnamon sugar candied pistachios because they are a fun crunchy snack while also being just the right amount of sweet. This sugary coating sprinkled with cinnamon is full of irresistible flavor the whole family will love. They make for a great sweet treat if you have a sugar craving you can’t seem to kick. These guilt-free candied pistachios are the perfect solution. You can even use them as an ice cream topper along with chocolate chips or whatever you normally like to use.
These easy candied pecans not only make the perfect snack or topping for a bowl of ice cream, but they make for great gifts too. Place your edible gift into mason jars and tie festive bows around them. This gift will not only be sweet to taste but sweet and thoughtful in action, too. It’s okay if you want to keep the entire bowl for yourself, though—I won’t tell!
How to Make Cinnamon Sugar Candied Pistachios
Preheat the oven and prepare parchment paper on a baking sheet.
Next, in a mixing bowl, beat the egg white and vanilla until frothy. Then add pistachios, mix, and coat. Pour the pistachios on baking sheet.
Add the sugar, salt, and cinnamon to a small bowl and mix thoroughly. Add this cinnamon sugar mixture over the pistachios and be sure to stir to coat evenly. Arrange pistachios so they’re in a single, even layer for best results.
Lastly, bake, and stir every 20 minutes, until crunchy. Serve and enjoy when done!
Store candied pistachios in an airtight container and keep them in a cool and dry place. If stored properly, your homemade candied pistachios will last up to a week at room temperature or 3 weeks if you store them in the refrigerator. If stored at room temperature, ensure you eat them within at least three days; this is because this recipe requires egg whites.
Cinnamon Sugar Candied Pistachios FAQs
Can you eat raw pistachios?
Yes, you can eat raw pistachios! The best part about raw pistachios is that they are nutrient-rich and full of potential health benefits. See more below!
Can I use another type of nut?
You sure can! You can easily swap the pistachios for other candied nuts like almonds, walnuts, pecans and peanuts!
Are roasted pistachios healthy?
Pistachios are known for being high in fiber, protein, and antioxidants. They are also great at providing potassium and vitamin B6 (this is great for blood sugar regulation) too. When roasted, the fiber and protein do not change; however, it can cause a reduction in vitamin B6 because they are not heat stable. Overall, they are still generally healthy and make for a great snack!
More Delicious Cinnamon Recipes
If you love the flavor of cinnamon, there are plenty of cinnamon-based recipes to try out. Consider one of these delicious recipes for your next baking adventure!
- Cinnamon Swirl Bread
- Cinnamon Rolls
- Amish Cinnamon Bread
- Baked Cinnamon Apples
- The Best Cinnamon Sugar Applesauce
- Cinnamon Carrot Fries For Baby
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Cinnamon Sugar Candied PistachiosPrint
- 1 egg white
- 1 teaspoon vanilla
- 3 cups pistachios shelled
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- Preheat oven to 250 degrees F. For easy cleanup place parchment down on a baking sheet.
- Beat the egg white and vanilla in a large bowl, beating until frothy. Add the pistachios and stir until they're all coated. Place them on the cookie sheet.
- In a small bowl mix sugars, salt and cinnamon. Sprinkle mixture over pistachios, stirring them to coat. Make sure the pistachios are spread evenly in a single layer on the cookie sheet.
- Bake for 1 hour to 1 hour, 30 minutes or until they are crunchy, stirring every 20 minutes. Remove from oven and serve!
- Store in an airtight container at room temperature for 1 week, or place in the refrigerator for 3 weeks.