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Sweet made with pistachios and sugar, energy-dense, contains fiber and healthy fats
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Pistachio Candy (18 g) has 77 calories. That works out to 430 calories per 100 g. It contains 11.7 g of carbs, 1.2 g of protein, 2.7 g of fat and 0.5 g of fiber. Its 0.1 mg of Copper covers 6% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 18 g
77
KCAL / 18G
Carbs
11.7g
· 4% DV
Protein
1.2g
· 2% DV
Fat
2.7g
· 3% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 6% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 77 kcal | |
| Total fat | 2.7 g | 3% |
| Saturated fat | 0.31 g | 2% |
| Trans fat | 0 g | |
| Sodium | 0.36 mg | 0% |
| Total carbohydrate | 11.7 g | 4% |
| Fiber | 0.5 g | 2% |
| Protein | 1.2 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 18 g | 77 kcal |
| 1 piece (small) | 10 g | 43 kcal |
| 1 piece (large) | 30 g | 129 kcal |
| 1 serving (medium) | 40 g | 172 kcal |
| 3 piece (medium) | 54 g | 232 kcal |
| 1 serving (large) | 60 g | 258 kcal |
| 5 piece (medium) | 90 g | 387 kcal |
| 100 g | 100 g | 430 kcal |
Calculated from 430 calories per 100 g.
Pistachio Candy is a confection made by combining pistachios with sugar. Its texture varies by recipe and producer, so it may be firm, brittle-like, or more chewy rather than having one standard form.
Pistachio Candy is mainly made with pistachios and sugar. Some recipes also use glucose syrup or flavorings to change the texture or sweetness, so ingredients can differ between homemade and commercially made versions.
To make Pistachio Candy, cook a sugar mixture, combine it with pistachios, and let it cool until set. Watch the mixture closely as it cooks; excessive stirring or sugar crystals on the pan can make the finished candy grainy.
Not always. Pistachio brittle is typically a thin, hard sheet of cooked sugar with nuts, while Pistachio Candy can refer to different sugar-and-pistachio confections with varying shapes and textures.
Homemade Pistachio Candy can turn grainy when sugar crystals form during cooking. Avoid stirring the syrup unnecessarily once it is hot, and keep sugar crystals from the sides of the pan from falling back into the mixture.
Store Pistachio Candy in an airtight container in a cool, dry place. Humidity can make the sugar sticky or soften the texture, while heat and direct sunlight can affect both the candy and the pistachios.
You can freeze Pistachio Candy, but condensation during thawing may make its sugary surface sticky. Seal it well, thaw it while still wrapped, and only open the container once it has reached room temperature.
Pistachio Candy pairs well with unsweetened coffee or tea, which balances its sweetness. You can also chop it over plain yogurt or use small pieces as a topping for ice cream or other desserts.
Pistachio Candy contains pistachios, which contribute some fiber and fats, but it is still a sugar-rich confection. Treat it as an occasional sweet rather than relying on it as a regular source of nutrients.
Pistachio Candy can raise blood sugar because it contains sugar. People with diabetes should consider its portion in the context of their meal plan and ask their doctor or dietitian if they need individual guidance.
Vitamins
B1
0.03mg · 3% DV
Vitamin E
0.31mg · 2% DV
B6
0.02mg · 1% DV
B2
0.01mg · 1% DV
Minerals
Copper
0.05mg · 6% DV
Phosphorus
16mg · 2% DV
Manganese
0.05mg · 2% DV
Magnesium
7.2mg · 2% DV
Potassium ⭐
32mg · 1% DV
Sodium
0.36mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 77 calories in 1 piece (medium) (18 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pistachio Candy is a sweet made by combining sugar with pistachios, which may be whole, chopped or ground depending on the recipe. Its texture can range from firm and brittle to softer, while the nut brings a fragrant, slightly savoury note to the sweetness. It is a pistachio-based confection rather than a single fixed recipe.
In Turkey, it may be offered with coffee, served to guests during celebrations, or enjoyed in a small piece with tea. Elsewhere, it works as an occasional sweet treat or a small gift. Pistachios contribute some fibre and fat, but the candy is still sugar-rich and energy-dense. A modest piece alongside unsweetened tea or coffee keeps the sweetness in balance.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.31g
MONOUNSATURATED
1.48g
POLYUNSATURATED
0.67g
Omega 6:3 ratio 63:1
Above the ideal 4:1 (63:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.