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Candied Pistachios Recipe



Chef Ravi Kapur uses these for his delicious beet salad, but you can also try them on a butternut squash soup, in chicken curry or as a snack.


¼ cup water

½ cup sugar

1 cup pistachios

½ teaspoon vadouvan curry powder

Salt  and pepper to taste


Combine the water and sugar in a saucepan over medium heat and bring to a boil. Add pistachios and cook, stirring, until the water evaporates and leaves a syrup-like coating on the pistachios. Remove from heat.

Sprinkle the nuts with the curry and stir to combine. Pour the pistachios onto a baking sheet lined with parchment  paper and separate the pistachios with forks. Allow to cool before serving.

Click here to see Ravi Kapur's Autumn Beet Salad with Vaduvan Yogurt and Candied Pistachios recipe