Step 1

Preheat the oven to 300˚F.

Step 2

Mix the sugars, harissa, and salt, breaking up any lumps; set aside.

Step 3

Beat the egg white and water until frothy but not stiff. Add the pistachios and stir to coat evenly; sprinkle with the sugar mixture and toss until evenly coated.

Step 4

Spread the nuts in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Bake for 30 minutes, stirring once or twice with a rubber spatula.

Step 5

Remove from the oven and separate nuts as they cool. When completely cool, break up any that might still be stuck together. They are now ready to enjoy. You can store the candied pistachios in an airtight container at room temperature for at least 1 to 2 weeks (if they even last that long).