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The moment these Cinnamon Sugar Candied Pistachios emerge from the oven, my kitchen fills with an irresistible aroma that takes me back to Christmas markets and cozy winter evenings. The warm cinnamon, sweet sugar, and rich pistachios create something truly magical.
Last Christmas, my sister first tasted these at our annual cookie exchange party. Three days later, she called me asking for the recipe because her teenagers had devoured the entire container in one sitting. 'They never liked pistachios before,' she laughed, 'but they can’t get enough of these!'
Essential Ingredients and Selection Tips
- Raw Pistachios: Choose bright green, plump nuts without discoloration for the best flavor.
- Egg White: Acts as a binding agent for the sugar mixture. Room temperature eggs froth best.
- Pure Vanilla Extract: Enhances the overall depth of flavor.
- Quality Cinnamon: Use Ceylon cinnamon for a more delicate and complex taste.
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Detailed Cooking Instructions
- Preheat and Prepare
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking.
- Creating the Coating
- Whisk 1 egg white with ½ teaspoon vanilla until frothy. Toss 2 cups raw pistachios into the mixture to coat evenly.
- Mixing the Sugar and Spice
- Combine ½ cup sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt in a separate bowl. Sprinkle half over the coated nuts, toss, then repeat with the remaining mixture.
- Baking to Perfection
- Spread the pistachios in a single layer on the lined baking sheet. Bake for 40-45 minutes, stirring every 15 minutes to prevent clumping.
- Cooling for Crunch
- Allow the pistachios to cool completely on the baking sheet. The coating will harden and become crisp as they cool.
Perfect Make-Ahead Gift Idea
These pistachios make wonderful homemade gifts. Package them in decorative jars or small bags with ribbon. They stay fresh for up to 2 weeks in a sealed container.
Chef’s Essential Tips
- Temperature matters: Use an oven thermometer to ensure accuracy.
- Parchment paper trick: Crease the edges slightly to contain the sugar mixture.
- Storage solution: Add a small cheesecloth-wrapped teaspoon of uncooked rice in the container to absorb excess moisture.
These Cinnamon Sugar Candied Pistachios have become a cherished part of my holiday traditions. The combination of warm spices and sweet crunch makes them a staple for celebrations, gifts, and cozy nights by the fireplace.
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Frequently Asked Questions
- → Can I use other nuts instead of pistachios?
- Yes, this recipe works well with almonds, pecans, walnuts, or mixed nuts. Just keep the total amount to about 3 cups.
- → Why do my candied nuts sometimes clump together?
- Make sure to stir the nuts every 20 minutes while baking and spread them in a single layer. This prevents clumping and ensures even coating.
- → How do I know when the pistachios are done baking?
- They should feel dry to the touch and be crunchy when bitten. If they're still sticky, continue baking and checking every 10 minutes.
- → Can I add other spices to this recipe?
- Absolutely! Try adding nutmeg, cardamom, or a pinch of cayenne for a sweet-spicy version.
- → What's the best way to package these as gifts?
- Let them cool completely, then place in decorative jars or cellophane bags tied with ribbon. Add a handwritten tag with storage instructions.