Low Sodium Pistachio Nougat
Indulge in the sweet, nutty delight of Low Sodium Pistachio Nougat, a luscious homemade confection that's perfect for gifting or enjoying as a dessert centerpiece. This recipe uses unsalted, shelled pistachios to achieve a rich, buttery crunch while catering to a low sodium diet. A delicate balance of granulated sugar, honey, and glucose syrup creates the signature chewy texture, while whipped egg whites add a light and airy finish. Crafted with precision, the nougat is folded with powdered sugar and studded with pistachios, then set to perfection in a parchment-lined baking tin. Ideal for candy lovers seeking a healthier alternative, this nougat pairs beautifully with a cup of coffee or as a sumptuous treat for special occasions. With just a handful of ingredients and simple steps, you'll have this elegant, gluten-free dessert ready to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 350 grams Granulated sugar
- 150 grams Glucose syrup
- 80 grams Honey
- 60 milliliters Water
- 2 large Egg whites
- 20 grams Powdered sugar
- 200 grams Unsalted, shelled pistachios
Instructions
Line a square baking tin (about 8 inches) with baking parchment and set aside.
In a heavy-bottom saucepan, combine the granulated sugar, glucose syrup, honey, and water. Stir to combine, then set over medium-high heat.
Bring the mixture to a boil without stirring and heat it to 140°C (284°F), using a candy thermometer to monitor closely.
While the syrup is heating, place the egg whites in the bowl of a stand mixer. Begin whisking the egg whites just before the syrup reaches the required temperature, looking for stiff peaks.
Once the syrup reaches 140°C, remove it from the heat. With the mixer running on medium speed, gradually pour the hot syrup into the egg whites in a thin stream.
Increase the mixer speed to high and whisk until the egg white mixture cools slightly, about 8-10 minutes. The mixture will be thick, glossy, and hold stiff peaks.
Gently fold the powdered sugar and pistachios into the nougat using a spatula until well combined.
Transfer the nougat mixture to the prepared baking tin, smoothing the top with an offset spatula.
Let it sit at room temperature for at least 4 hours, or overnight for best results, until set and firm.
Once set, use a sharp knife to cut the nougat into small squares or strips to serve.
Store any leftover nougat in an airtight container, layered between sheets of parchment paper, at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 612.3 g | 223% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 524.8 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2224 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
