The pistachio (Pistacia vera L.) nut is one of the world’s most popular edible nut and an important agricultural commodity for a number of countries. Pistachio is cultivated in the Middle East, United States and Mediterranean countries. The kernels are a good source of fat and contain unsaturated fatty acids, essential for human diet. The pistachio nut kernel is consumed as supplied to the chocolate, ice-cream, candies, cake industry and snack foods. The aim of this research was to determine the energy utilization of pistachios at different temperatures 110 °C, 130 °C and 150 °C. The pistachio nuts were dried twice at each of these temperatures, the first time for 20 minutes and the second time for 40 minutes. For this purpose, analyses were carried out to determine the energy utilization as dimentions, volatile content, ash content, coke content, fixed carbon content, content of higher heating value and content of the Na, K, Ca and Mg before and after drying process. The results obtained from the study of the energy properties of pistachio shells showed lower results in content of coke and in the content of macroelements (sodium and calcium values), while the values of water, ash, fixed carbon, volatile matter, carbon, hydrogen, nitrogen and sulfur content and upper and lower heating values are within the expected value.