Paleo Pistachio Nougat
Indulge in the sweet, chewy delight of Paleo Pistachio Nougat—the perfect guilt-free treat for those following a paleo lifestyle! This refined sugar-free recipe combines raw honey and coconut sugar for natural sweetness, along with velvety whipped egg whites and a touch of vanilla for a rich, airy texture. Crunchy pistachios add a satisfying nutty contrast, while a hint of coconut oil ensures smoothness and stability. With simple techniques, such as stovetop candy-making and precision mixing, you can create a batch of nougat that’s as stunning as it is delicious. Ready in just over an hour, this paleo-friendly dessert makes a charming addition to holiday spreads, gift boxes, or your everyday snacking routine.
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Recipe Information
Ingredients
- 1 cup raw honey
- 0.25 cup coconut sugar
- 2 large egg whites
- 0.25 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup pistachios
- 1 tablespoon coconut oil
Instructions
Line an 8-inch square baking dish with parchment paper, ensuring the paper extends over the edges for easy removal.
In a small saucepan, combine the raw honey and coconut sugar. Stir over medium heat until the sugar dissolves. Increase the heat to medium-high and bring to a gentle boil. Continue boiling without stirring until the mixture reaches 250°F (use a candy thermometer for precision).
While the honey mixture is heating, whisk the egg whites and sea salt in a stand mixer with the whisk attachment until soft peaks form. This should take about 2-3 minutes.
Once the honey mixture reaches the desired temperature, remove it from the heat.
With the mixer running on medium speed, carefully and slowly pour the hot honey mixture into the egg whites, in a thin and steady stream. Be cautious as the mixture is hot.
After all the honey mixture has been incorporated, increase the mixer speed to high and continue whisking until the nougat mixture becomes thick, glossy, and has cooled to around room temperature. This should take about 6-8 minutes.
Add the vanilla extract and coconut oil to the nougat and whisk until fully incorporated.
Gently fold in the pistachios using a spatula, ensuring even distribution throughout the nougat.
Transfer the nougat mixture to the prepared baking dish using the spatula to spread it evenly across the dish.
Allow the nougat to set at room temperature for 1-2 hours, or until firm.
Once set, lift the nougat out of the baking dish using the parchment paper overhang.
Cut the nougat into desired sized pieces and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 372.1 g | 135% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 310.3 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1409 mg | 30% | |
*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.
