Description
This Pistachio Nougat recipe offers a delightful homemade soft nougat candy studded with roasted pistachios. It combines the sweetness of syrup and egg whites whipped to a glossy, thick texture, enhanced with vanilla and butter for richness. Perfect as a Mediterranean-inspired dessert that’s gluten-free and easily customizable with other nuts.
Ingredients
Scale
Syrup
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ cup water
Nougat Base
- 2 large egg whites
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (softened)
Mix-Ins and Finishing
- 2 cups roasted unsalted pistachios
- Edible wafer paper (optional)
Instructions
- Prepare Pan: Line an 8×8-inch baking pan with parchment paper or edible wafer paper, allowing some paper overhang to easily remove the nougat later.
- Cook Syrup: In a heavy saucepan, combine granulated sugar, light corn syrup, and water over medium heat. Stir until sugar dissolves, then cook without stirring until it reaches 260°F (hard ball stage) on a candy thermometer.
- Whip Egg Whites: While syrup cooks, beat egg whites and salt in a stand mixer until stiff peaks form.
- Combine Syrup and Egg Whites: Slowly and carefully pour hot syrup into the whipped egg whites while beating on low. Then increase mixer speed to high and beat until mixture thickens and becomes glossy, about 6 to 8 minutes.
- Add Flavor and Butter: Beat in vanilla extract and softened butter until well incorporated, creating a smooth, rich nougat base.
- Fold in Pistachios: Quickly fold the roasted unsalted pistachios into the nougat mixture to evenly distribute them.
- Set in Pan: Pour nougat into the prepared pan and smooth the top with a spatula. Optionally press a second layer of wafer paper on top to help reduce stickiness.
- Let Nougat Set: Allow the nougat to set at room temperature for at least 4 hours or until firm and easy to cut.
- Cut and Serve: Remove the nougat from the pan using the parchment overhang, then cut into 24 small squares using a sharp knife.
Notes
- Store nougat in an airtight container at room temperature for up to two weeks to maintain freshness.
- Substitute pistachios with almonds or a mix of other nuts as preferred to vary flavor and texture.
- Use edible wafer paper to minimize stickiness, but it’s optional if you don’t have any.
