Description
Pistachio Nougat is a sweet, nutty delight featuring a chewy honey-infused base studded with crunchy shelled pistachios. This Mediterranean-inspired candy combines the richness of honey and nuts with a light, airy texture achieved by whipping egg whites and carefully cooking sugar syrup to create a delicious homemade treat perfect for holidays or special occasions.
Ingredients
Scale
Main Ingredients
- 1 ½ cups granulated sugar
- ½ cup light corn syrup
- ¼ cup honey
- ¼ cup water
- 2 large egg whites at room temperature
- â…› teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups shelled unsalted pistachios
- Edible wafer paper or parchment paper for lining
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with edible wafer paper or parchment paper to prevent sticking and facilitate easy removal of the nougat.
- Cook the Sugar Syrup: In a medium saucepan over medium heat, combine the granulated sugar, light corn syrup, honey, and water. Stir gently until the sugar dissolves fully, then increase heat and bring the mixture to a boil without stirring. Use a candy thermometer to heat the syrup to 290°F (hard crack stage).
- Whip the Egg Whites: While the syrup is heating, use a stand mixer to whip the room temperature egg whites with salt until they reach soft peaks—this creates volume and lightness for the nougat.
- Combine Syrup and Egg Whites: Once the syrup reaches 290°F, slowly pour it in a thin stream into the whipped egg whites while mixing on low speed to prevent splattering. Then increase the mixer speed to high and continue beating for 5 to 6 minutes until the mixture becomes thick, glossy, and stable.
- Add Flavoring and Nuts: Beat in the vanilla extract for 30 seconds to incorporate flavor. Quickly fold the shelled pistachios by hand into the nougat mixture, working fast as the nougat begins to set.
- Set the Nougat: Transfer the nougat into the prepared pan and smooth the top with a spatula. Cover with another sheet of wafer or parchment paper to keep it protected.
- Cool and Slice: Allow the nougat to cool completely at room temperature for 2 to 3 hours until firm. Once set, use a sharp knife to cut it into approximately 24 small squares for serving.
Notes
- Work quickly when folding in the pistachios, as the nougat sets fast and is difficult to mix once cooled.
- Store nougat in an airtight container at room temperature for up to 2 weeks to maintain freshness.
- Almonds or hazelnuts can be used as substitutes for pistachios for alternate nutty flavors.
