Candied Pistachios
  • 3 tablespoons maple syrup
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground red pepper
  • 1 cup unsalted pistachios
  1. Line a rimmed baking sheet with parchment paper; spray with cooking spray.
  2. In a medium skillet, bring maple syrup, salt, cumin, and pepper to a boil over medium-high heat. Stir in pistachios; cook, stirring constantly, until pistachios release a nutty aroma and syrup turns a deep-amber color.
  3. Pour syrup mixture onto prepared pan, spreading so nuts are not touching each other. Let cool completely. Store in an airtight container for up to 1 week.
Recipe by Southern Lady Magazine at