Description
This Pistachio Nougat is a classic Mediterranean candy featuring a soft, chewy texture loaded with crunchy shelled pistachios. Made by boiling a sweet syrup to the soft crack stage then folding it into whipped egg whites, this homemade nougat sets up firm with a glossy finish. Edible rice paper or parchment lines the pan for easy removal, and the nougat can be sliced into bite-sized pieces—perfect for holiday gifting or everyday indulgence.
Ingredients
Scale
Sweet Syrup
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup honey
- 1/4 cup water
Nougat Base
- 2 large egg whites (room temperature)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Add-ins
- 2 cups shelled pistachios (toasted if desired)
Other
- Edible rice paper or parchment paper (for lining)
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with edible rice paper or parchment paper to prevent sticking and ensure easy removal of the nougat once set.
- Make the Syrup: In a medium saucepan, combine the granulated sugar, light corn syrup, honey, and water. Heat the mixture over medium heat, stirring continuously until the sugar completely dissolves. Attach a candy thermometer to the side of the pan and continue cooking without stirring until the syrup reaches 290°F (soft crack stage), carefully monitoring the temperature to prevent burning.
- Whip Egg Whites: While the syrup is heating, place the room temperature egg whites and salt in a stand mixer and beat on medium-high speed until stiff peaks form, creating a stable meringue base.
- Combine Syrup and Meringue: Once the syrup hits 290°F, slowly drizzle it into the whipped egg whites while the mixer runs on low speed. Gradually increase to high speed and continue beating for 5–7 minutes, or until the mixture becomes thick, glossy, and slightly cooled. Add the vanilla extract and beat briefly to incorporate evenly.
- Fold in Pistachios: Quickly fold the shelled pistachios into the nougat mixture, distributing them evenly without deflating the airy texture.
- Set the Nougat: Immediately spread the nougat evenly into the prepared baking pan, pressing it down gently to flatten the surface. Top with another sheet of rice paper or parchment to protect the surface.
- Cool and Cut: Allow the nougat to cool and set at room temperature for at least 2–3 hours or until firm enough to slice. Use a sharp knife to cut into approximately 36 pieces before serving or storing.
Notes
- Nougat is sensitive to humidity—try to make it on a dry day to achieve the best texture and prevent stickiness.
- You can substitute other nuts such as almonds or hazelnuts for the pistachios or incorporate chopped dried fruits for variation.
- Be sure to monitor the candy thermometer closely to avoid overcooking the syrup, which can result in a hard or brittle nougat rather than chewy.
- Using edible rice paper is traditional and helps keep the nougat from sticking, but parchment paper works as a convenient alternative.
