Nut-Free Pistachio Nougat
Indulge in the delightful sweetness of Nut-Free Pistachio Nougat, a creative twist on the classic confection that's perfect for anyone avoiding nuts. This irresistible treat swaps pistachios for crunchy, shelled pumpkin seeds, offering a unique texture and nut-free alternative without sacrificing flavor. Made with a luscious blend of sugar, honey, light corn syrup, and fluffy whipped egg whites, this nougat boasts a creamy, chewy consistency, beautifully infused with vanilla and a touch of optional green food coloring for a vibrant finish. With just 20 minutes of preparation and simple candy-making techniques, this recipe yields 20 servings of handmade perfection, ideal as a gift or a satisfying dessert. Enjoy crafting this nut-free delight that’s as stunning as it is delicious!
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Recipe Information
Ingredients
- 500 grams sugar
- 150 grams light corn syrup
- 200 grams honey
- 100 ml water
- 2 large egg whites
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 2 drops green food coloring (optional)
- 150 grams shelled pumpkin seeds
Instructions
Line a 9-inch x 9-inch baking pan with parchment paper and lightly spray with oil. Set aside.
In a medium saucepan, combine the sugar, corn syrup, honey, and water. Stir gently to combine.
Place the saucepan over medium-high heat and bring the mixture to a boil without stirring. Use a candy thermometer to monitor the temperature.
While the sugar mixture is heating, whip the egg whites with salt in a stand mixer on high speed until soft peaks form.
Once the sugar syrup reaches 150°C (302°F), remove from heat immediately.
With the mixer running on medium speed, slowly drizzle the hot sugar syrup into the egg whites. Aim to pour the syrup down the side of the mixing bowl to avoid splattering.
Increase the mixer speed to high and continue whipping the mixture until it becomes thick and glossy, about 8-10 minutes.
Add the vanilla extract and food coloring, if using, and mix until incorporated.
Fold in the shelled pumpkin seeds gently using a spatula until evenly distributed.
Pour the nougat into the prepared pan, smoothing the top with a spatula.
Allow the nougat to cool at room temperature for 1-2 hours or until set.
Once set, remove the nougat from the pan using the parchment paper and transfer it to a cutting board.
Cut the nougat into small bite-sized squares using a sharp knife.
Store in an airtight container at room temperature, using wax paper between the layers to prevent sticking.
Nutrition Facts
Calories |
3899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 802.6 g | 292% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 777.0 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1442 mg | 31% | |
*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.
