Plate of crispy homemade candied pistachios

Pistachios are good, but candied pistachios?! VERY good. They’re the ultimate sweet, nutty, versatile topping for everything from salads to sorbets (recipe coming soon!).

Bonus? This version is naturally sweetened and requires just 4 ingredients and 20 minutes. Let us show you how it’s done!

Pistachios, salt, vanilla, coconut sugar, and maple syrup

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.

Stirring together pistachios with maple syrup and coconut sugar

An optional pinch of sea salt gives these candied pistachios a subtly salty touch that brings things up a notch!

Bowl with pistachios coated in a maple syrup, coconut sugar, and vanilla glaze

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!

Freshly baked candied pistachios on a parchment-lined baking sheet

We hope you LOVE these candied pistachios! They’re:

Quick & easy
Naturally sweetened
& SO versatile!

We made these candied pistachios to go along with an upcoming sorbet recipe (stay tuned!), but they’re also a delicious topping for salads.

More DIY Salad Toppings

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!

Holding up a cluster of candied pistachios above a jar with more of them

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 5 (~2 Tbsp servings)

Course Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 2-3 weeks

  • 2/3 cup raw unsalted pistachios
  • 3 Tbsp maple syrup
  • 1 Tbsp coconut sugar
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt (optional)
  • 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.

  • Enjoy them on salads, ice cream, sorbet (recipe coming soon), and more! Leftovers keep in an airtight container at room temperature for up to 2-3 weeks or in the freezer for 1 month or longer.

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*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 (two-tablespoon) serving Calories: 133 Carbohydrates: 14.9 g Protein: 3.3 g Fat: 7.5 g Saturated Fat: 1 g Polyunsaturated Fat: 2.4 g Monounsaturated Fat: 3.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 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 Iron: 0.6 mg