Homemade Candied Pistachios
Delightful candied pistachios featuring the sweet tang of pomegranate juice and rich cocoa powder, perfect for snacking or as an elegant addition to desserts.
Ingredients
For the Candied Pistachios
- ½ cup pomegranate juice Can substitute with orange juice for a different flavor.
- 1 unit egg white
- ½ tsp unsweetened cocoa powder Add a pinch of cayenne for a spicy kick if desired.
- 6 ounces lightly salted roasted pistachio kernels Unsalted pistachios can also be used.
- Cooking oil spray Cooking oil spray For greasing the baking sheet.
- ½ cup candied ginger, diced
Instructions
Preparation
- Preheat your oven to 250° Fahrenheit.
- In a medium bowl, combine the pomegranate juice, egg white, and cocoa powder until well mixed.
- Spray a medium baking sheet with cooking oil spray.
- Place the pistachio kernels on the baking sheet in a single layer, then pour the remaining liquid mixture over them to coat evenly.
- Bake for 1 hour, tossing the pistachios every 15 minutes to ensure they cook evenly.
- Once baked and cooled, combine the pistachios with the diced candied ginger and place them in mini muffin containers for serving.
Notes
For best results, toss the pistachios thoroughly in the coating mixture before baking. Store in an airtight container at room temperature for up to a week or freeze for up to three months.