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Preheat oven to 225 degrees F.
Spread pistachios into a single layer on a baking sheet.
Whisk together sugar, salt, cinnamon, cayenne, and paprika in a small saucepan.
Pour ¼ cup water around the edges to wash down any stray crystals from the sides, and gently stir until sugar is evenly moistened.
Heat over medium-high heat, stirring occasionally, until sugar comes to a boil.
Continue to boil until sugar reaches 238ºF; at this point the foam should have subsided and mixture will be noticeably thicker.
Remove from heat and dump warm pistachios into pot with sugar.
Stir and turn over pistachios until completely coated with sugar mixture.
Continue to stir strongly until nuts are completely coated with crystallized sugar.
Dump nuts onto a parchment-lined baking sheet, spreading out and breaking apart large pieces.
Let cool completely, at least 1 hour.
Store in an airtight container for up to 1 week.