Pistachio Nougat Recipe
If you’re dreaming of a sweet treat that perfectly blends chewy texture with a delightful crunch, then this Pistachio Nougat Recipe is exactly what you need. This luscious Mediterranean-inspired candy is a wonderful balance of rich honeyed sweetness and the buttery, nutty essence of roasted pistachios, wrapped in a glossy, tender nougat that’s both gluten-free and vegetarian-friendly. Whether you’re looking to impress at a holiday gathering or craving a homemade candy that’s a step above store-bought sweets, this Pistachio Nougat Recipe will become your new favorite indulgence.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity: just a handful of high-quality ingredients that each play a vital role in creating the perfect nougat. From the light corn syrup that provides chewy texture to the egg whites that give it that airy lift, every component contributes something special.
- Granulated sugar: The main sweetening agent essential for creating the nougat’s structure and sweetness.
- Light corn syrup: Helps prevent crystallization and ensures a smooth, chewy texture.
- Honey: Adds natural floral sweetness and depth of flavor.
- Water: Essential for dissolving the sugar and controlling syrup consistency.
- Large egg whites: Whipped to stiff peaks, they lighten the nougat and give it that signature chewy softness.
- Salt: Balances sweetness and enhances all the flavors in the nougat.
- Vanilla extract: Provides a warm, fragrant note that rounds out the candy beautifully.
- Roasted unsalted pistachios: The star ingredient adding a vibrant green color, crunch, and nutty richness.
- Unsalted butter: For greasing the pan to prevent sticking without altering the flavor.
- Edible wafer paper (optional): Adds a traditional touch and keeps the nougat from sticking to surfaces.
How to Make Pistachio Nougat Recipe
Step 1: Prepare Your Pan
Lightly grease an 8×8-inch square baking pan with unsalted butter. Line it with parchment paper or edible wafer paper if you have some—this step is key to easily releasing the nougat once it’s set.
Step 2: Cook the Syrup
In a medium saucepan, gently combine the granulated sugar, light corn syrup, honey, and water. Stir over medium heat until the sugar is completely dissolved. Then, boost the heat and let the mixture cook without stirring until it reaches 290°F, known as the hard crack stage, measured by a candy thermometer. This precise temperature ensures the nougat will set perfectly with that chewy yet firm texture.
Step 3: Whip the Egg Whites
While your syrup is cooking, beat the egg whites with salt in a stand mixer until they form stiff peaks. This airy base will give your nougat its signature lightness.
Step 4: Combine Syrup and Egg Whites
Once the syrup reaches temperature, slowly pour it in a thin, steady stream into the whipped egg whites with the mixer on low speed—this step demands attention and care to avoid splattering. Increase the mixer speed to high and continue beat for 6 to 8 minutes until the mixture thickens, becomes glossy, and holds its shape beautifully.
Step 5: Flavor and Fold in Pistachios
Add the vanilla extract and stir gently to combine. Quickly fold in the roasted pistachios so they are evenly distributed, giving the nougat delicious bursts of nutty crunch in every bite.
Step 6: Set the Nougat
Spread the nougat mixture into your prepared pan, pressing it evenly with greased hands or a spatula. If you’re using wafer paper, place another sheet on top. Let the nougat sit at room temperature for at least four hours, preferably overnight, until it’s fully set and easy to cut.
Step 7: Cut and Enjoy
Carefully remove the nougat from the pan and cut it into small squares using a sharp knife. Your homemade nougat is now ready to be enjoyed or gifted!
How to Serve Pistachio Nougat Recipe
Garnishes
To elevate your nougat presentation, try sprinkling a pinch of flaky sea salt on top or decorating with a few extra pistachios. A light dusting of edible gold leaf also adds a festive and elegant touch perfect for special occasions.
Side Dishes
Pistachio nougat pairs wonderfully with a hot cup of tea or coffee, making it an excellent choice for afternoon treats and dessert tables. It also complements creamy desserts like panna cotta or gelato if you’re crafting a Mediterranean-inspired meal.
Creative Ways to Present
For gift-giving, wrap individual nougat squares in parchment or wax paper tied with a colorful ribbon. Alternatively, arrange them in decorative boxes layered with tissue paper for a stunning homemade candy gift. You can even crumble nougat atop cakes or ice cream for a delightful texture boost.
Make Ahead and Storage
Storing Leftovers
Store your pistachio nougat in an airtight container at room temperature. It will stay fresh for up to two weeks, making it a perfect treat to prepare in advance for parties or the holidays.
Freezing
While not necessary, nougat can be frozen for longer storage. Wrap pieces tightly in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before serving to retain the chewy texture.
Reheating
This nougat is best enjoyed at room temperature and does not require reheating. Warm temperatures can soften the candy excessively, so keeping it cool but not cold is ideal.
FAQs
Can I substitute other nuts for pistachios in this Pistachio Nougat Recipe?
Absolutely! Almonds and hazelnuts are great alternatives and will give the nougat a different but equally delicious flavor and crunch.
Why is the candy thermometer important in this recipe?
The candy thermometer ensures the syrup reaches the hard crack stage, which is crucial for the nougat to set correctly with the perfect chewy texture. Without it, you risk undercooking or burning the syrup.
Is it necessary to use egg whites in this recipe?
Yes, the egg whites whipped to stiff peaks are essential for the nougat’s characteristic airy and chewy texture. They help incorporate air and stabilize the candy.
Can I make this Pistachio Nougat Recipe without the wafer paper?
Yes, the wafer paper is optional and primarily helps keep the nougat from sticking to surfaces. Parchment paper works just as well, and you can lightly grease your hands or utensils to handle the sticky nougat.
How long does homemade nougat last?
When stored properly in an airtight container, homemade nougat will stay fresh and delicious for up to two weeks at room temperature, making it perfect for enjoying over time or gifting.
Final Thoughts
This Pistachio Nougat Recipe is a true delight that combines simple ingredients with a rewarding process to create an unforgettable candy. I can’t wait for you to try making this sweet treat at home—it’s not only a fantastic way to impress friends and family but also a joyful experience in crafting your own handmade Mediterranean dessert. Once you taste that chewy nougat studded with vibrant pistachios, I bet this recipe will find a permanent spot in your kitchen favorites.
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Pistachio Nougat Recipe
- Total Time: 35 minutes plus 4 hours setting time
- Yield: 36 small pieces 1x
- Diet: Gluten Free, Vegetarian
Description
This Pistachio Nougat recipe offers a delightful, chewy homemade candy that’s both gluten-free and vegetarian. Made with roasted pistachios, whipped egg whites, and a sweet honey and sugar syrup, it’s a classic Mediterranean dessert perfect for candy lovers seeking a rich, nutty treat.
Ingredients
Nougat Base
- 1 ½ cups granulated sugar
- ½ cup light corn syrup
- ¼ cup honey
- ¼ cup water
- 2 large egg whites
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Add-ins and Preparation
- 2 cups roasted unsalted pistachios
- 2 tablespoons unsalted butter (for greasing)
- Edible wafer paper (optional)
Instructions
- Prepare Pan: Lightly grease an 8×8-inch square baking pan with unsalted butter and line it with parchment paper or edible wafer paper if using.
- Cook Syrup: In a medium saucepan, combine sugar, corn syrup, honey, and water. Stir over medium heat until sugar dissolves, then stop stirring and increase heat to bring the mixture to 290°F (hard crack stage) on a candy thermometer.
- Beat Egg Whites: While syrup cooks, beat egg whites with salt in a stand mixer until stiff peaks form.
- Combine Syrup and Egg Whites: Reduce mixer speed to low and carefully pour hot syrup into egg whites in a thin, steady stream. Then increase speed to high and beat for 6–8 minutes until mixture becomes thick, glossy, and holds its shape.
- Add Flavor and Nuts: Mix in vanilla extract until combined, then quickly fold in the roasted pistachios evenly.
- Shape Nougat: Spread the nougat mixture into the prepared pan, pressing evenly with greased hands or a spatula. If using, top with another sheet of wafer paper.
- Set and Cut: Allow nougat to set at room temperature for at least 4 hours or overnight until firm. Remove from pan and cut into 36 small squares using a sharp knife.
Notes
- Work quickly when spreading nougat in the pan as it sets fast.
- You can substitute pistachios with almonds or hazelnuts if preferred.
- Store nougat in an airtight container at room temperature for up to two weeks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Mediterranean
