- 1 8-ounce bag shelled pistachios (I used Trader Joe's which were already roasted but unsalted)
- 1½ Tablespoons bourbon
- 2½ Tablespoons maple syrup
- 1 teaspoon packed dark brown sugar (you can add more if you want this a bit sweeter)
- ¾ - 1 teaspoon salt
- Preheat your oven to 250°F and line a small baking sheet with parchment paper.
- In a medium bowl, combine all the ingredients together and toss well. My measurements for the bourbon, maple syrup and sugar are on the mild side so feel free to add a bit more to suit your taste but don't be tempted to add more salt. ¾ teaspoon should be enough, no more than 1 teaspoon.
- Arrange the pistachios in a single layer on the parchment-lined baking tray and toast the nuts for about 15 minutes. You may want to toss them once halfway through the cooking time.
- Allow them to cool to room temperature before serving. The syrup and sugar will cause the nuts to stick so you may want to separate them with your fingers and toss them on the pan before you transfer them to a bowl.
Laura (Tutti Dolci) says
These pistachios sound incredibly addicting (in the best possible way!). It’s easy to see why you ordered a second jar!
Suzanne says
Love maple flavor and pistachios are one of my favorite nuts so I’m digging this recipe here, great job Jean.
Cristina says
Love this recipe and idea, Jean. For nibbles or maybe topping on a baked good – it has to be delicious. I can taste it already…will be making these!
Valerie says
I love pistachio’s too (and Bourbon!). 🙂 Your version, with the splash of brown sugar, actually sounds better than the original!
Elissa Marcuson says
This looks really yummy and a great gift idea!
Kankana says
Now that’s a fancy treat and I love pistachio too!
Rosa says
Those look incredibly good! I bet they are quite addictive.
Cheers,
Rosa
RavieNomNoms says
This looks superb! Definitely a great treat during the holidays!
Jeanette says
I love the sound of these – perfect for the holidays!
Anna @ Crunchy Creamy Sweet says
Jean, this is a fabulous idea! I am going to make this for my Hubs – a huge pistachio fan! Thank you!
Jen Laceda @ Tartine and Apron Strings says
Me, too! I love, love, love pistachios! Seriously, I really believe this is the wrong time for me to start my weight loss “program”. With all the delish foods everyone’s making, I am seriously in trouble…I want a taste of that, a sip of this, a bite of that, a nibble of this…So hard to resist!
The Café Sucré Farine says
Yum! I think these would also be spectacular on a salad and I just happen to have a small bag of smoked salt that I was waiting for just the right recipe for. I’m running to the market first thing in the morning! Thanks!
sippitysup says
Bourbon pistachios? I wonder if I can figure out a way to get that in a glass. Spoiler alert! Book 2 is going to be a cocktail book. Signed the contracts! GREG
lemonsandanchovies says
Greg! That’s awesome–how exciting! I’m still waiting for your savory pies to be released. Now I have two things to look forward to, yay!
P.S. I know you’d figure out a way to put bourbon and pistachios together in a cocktail. 🙂
Ashley - Baker by Nature says
I’m definitely going to be gifting these to all the boys in my life this holiday season; oddly enough they’re all pistachio and bourbon junkies. Love the bottle of makers mark hiding in the background! It’s a great bourbon, and not too overpriced.
Lisa {AuthenticSuburbanGourmet} says
Jean – I need to eat at Marlow – have not been there yet. Loved how you duplicated the ones you had there. I too am obsessed with nuts and the variety of flavors you can add to them. I am making these for SURE. Love your photos!!!!
Jessica | Portuguese Girl Cooks says
Definitely can’t go wrong with maple syrup and bourbon! These pistachios look awesome!
Patty says
Wow these look good Jean! My husband loves pistachios, I always keep some in my pantry-he would go ‘nuts’ for your recipe-your timing is great, thanks for sharing this one during the holiday season, he should find some under the tree this year;-)
Erin @ Dinners, Dishes and Desserts says
My husband would absolutely love these! His loves pistachios and the salty/sweet combination!
Sylvie @ Gourmande in the Kitchen says
What great flavors! You can’t beat maple and bourbon together.
Priscilla - She's Cookin' says
Salty-sweet combinations are my favorite and I love pistachios, so this is a win,win for me! I have been experimenting with the same kind of nut snack with sorghum that I bought on the bourbon trip, but they were too sticky – I’ll have to rework it for round 2 as I really want to do another bourbon post featuring their products. Thanks for the link and Happy Holidays!
Amy (Savory Moments) says
I love making glazed and/or spiced roasted nuts around the holidays…but I’ve not used pistachios before. They look delicious! Plus the color is perfectly festive.
The Squishy Monster says
I think I know exactly what I’m going to do with my economy size bag of pistachios now! =)
Lora @cakeduchess says
This is something I could snack on and would end up eating it for dinner! Love these flavors and the bourbon-wow! Really nice idea, Jean.
Daniela says
I love pistachios, but this is the first time I’ll try them sweet. They look delicious!
Jennifer @ Delicieux says
Oh my, these sound absolutely amazing. I love roasted nuts, but have never thought to try pistachios, and well, the addition of bourbon wow! My husband would love these.
Deanne Johnson says
Help! Just finished making my first batch of these tasty Bourbon Pistachios. They are VERY sticky. I doubled the batch. Maybe too many at once? Any suggestions?
lemonsandanchovies says
Hi, Deanne. I don’t think you did anything wrong. Mine were a little sticky, too. Maybe reduce the amount of maple syrup for your double batch? Here’s another idea: Reduce the maple syrup, roast the nuts without the salt (but still add the bourbon and a little less brown sugar), let them cool in the pan slightly. Combine the salt and some turbinado sugar in a large bowl and toss the slightly cooled nuts in the sugar-salt mixture. Then lay them on the baking sheet again until they cool completely. This method is borrowed from the roasted almonds I made earlier this year (it should reduce the surface area coated with syrup). Even though my batch wasn’t too sticky I might try it this way next time. I’ll report on the results. Hope this helps! 🙂
Deanne Johnson says
Thanks for the help. Sorta the direction I was going. Super tasty just a little messy for a gift jar.
Yummy!
Magic of Spice says
Such wonderful flavors for pistachios…delightful for the season!
Sameer says
Sounds incredible! If the pistachios I have are raw, should I dry roast them first (5-10 minutes at 350 degrees) before attempting this recipe?
lemonsandanchovies says
Hi Sameeer, that might be a good idea. This should ensure that the maple won’t burn while the pistachios are undercooked. Please let me know how it goes. 🙂