Pistachio Nougat
Indulge in the irresistible sweetness of homemade *Pistachio Nougat*, a delightful confection that strikes the perfect balance between chewy and crunchy. This classic recipe combines rich honey, sugar, and velvety egg whites to create a glossy, cloud-like base that’s packed with the vibrant crunch of salted pistachios. With the optional addition of pistachio essence, the nutty flavor is taken to new heights. Encased between delicate sheets of rice paper for a traditional finish, this nougat is as beautiful as it is delicious. Perfect as a treat to share at gatherings or to gift during the holidays, this easy-to-follow recipe uses simple ingredients to deliver professional-quality results. Treat your sweet tooth and elevate your candy-making game with this crowd-pleasing Pistachio Nougat!
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Recipe Information
Ingredients
- 300 grams Sugar
- 150 grams Honey
- 75 grams Glucose syrup
- 50 ml Water
- 2 large Egg whites
- 200 grams Salted pistachios, shelled
- 1 teaspoon Pistachio essence (optional)
- 2 sheets Rice paper sheets
Instructions
Line a rectangular baking dish or a nougat mold with one sheet of rice paper, cutting to fit if necessary.
In a heavy-bottomed saucepan, combine the sugar, honey, glucose syrup, and water. Stir gently to dissolve the sugar over medium heat.
Once the sugar is dissolved, increase the heat to high and bring the mixture to a boil. Insert a candy thermometer and let the mixture cook without stirring until it reaches 145°C (293°F).
While the syrup is cooking, place the egg whites in a clean, grease-free mixing bowl and beat using an electric mixer on medium speed until soft peaks form.
When the syrup reaches the desired temperature, reduce the mixer speed to low and carefully pour the hot syrup into the egg whites in a thin, steady stream. Take care to avoid the beaters.
Increase the mixer speed to high and continue to beat until the mixture cools and becomes thick and glossy, about 10 minutes.
Fold in the pistachios and pistachio essence, if using, with a spatula until evenly distributed.
Transfer the nougat mixture into the prepared dish/mold, spreading evenly with a spatula. Press firmly to ensure there are no air pockets.
Place the second sheet of rice paper on top of the nougat, pressing lightly to adhere.
Allow the nougat to cool completely at room temperature, about 3 to 4 hours, or until firm.
Once set, remove the nougat from the dish and slice into desired shapes using a sharp knife.
Store the nougat in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 562.9 g | 205% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 474.5 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2275 mg | 48% | |
*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.
