Dairy-Free Pistachio Nougat
Indulge in the sweet, chewy decadence of Dairy-Free Pistachio Nougat—an elegant confection crafted without a drop of dairy. This recipe achieves its luscious, fluffy texture with aquafaba, a brilliant plant-based alternative to egg whites, while notes of vanilla perfectly complement the rich crunch of unsalted pistachios. Carefully layered between sheets of edible wafer paper for a professional finish, this nougat is cooked to perfection and shaped effortlessly into bite-sized pieces. Perfect for homemade gifts, festive occasions, or an indulgent treat, this dairy-free delight will impress vegans and candy lovers alike. Ready in under an hour, with simple ingredients like agave syrup and chickpea liquid, this recipe brings gourmet candy-making into your kitchen with ease.
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Ingredients
- 150 grams Granulated sugar
- 75 grams Light corn syrup
- 75 grams Agave syrup
- 75 milliliters Water
- 60 milliliters Aquafaba (liquid from canned chickpeas)
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 150 grams Unsalted pistachios, chopped
- 8 sheets Edible wafer paper
Directions
Step 1
Line a 9x9 inch square baking pan with a single layer of edible wafer paper. Set aside.
Step 2
In a medium saucepan, combine the granulated sugar, corn syrup, agave syrup, and water. Stir gently and attach a candy thermometer to the side of the pan.
Step 3
Heat the mixture over medium-high heat until the temperature reaches 130°C (266°F). Be sure not to stir while it heats to avoid crystallization.
Step 4
Meanwhile, in a stand mixer, whip the aquafaba with the salt on medium speed until soft peaks form, about 8-10 minutes.
Step 5
Once the sugar syrup reaches the desired temperature, remove from heat. With the mixer running at medium speed, slowly and carefully pour the hot syrup along the side of the mixing bowl into the whipped aquafaba.
Step 6
Increase the mixer speed to high and continue beating until the mixture thickens, cools slightly, and holds peaks. This will take about 5-7 minutes.
Step 7
Mix in the vanilla extract and fold in the chopped pistachios gently with a spatula.
Step 8
Spread the nougat mixture evenly over the prepared pan lined with wafer paper, smoothing the top with a spatula.
Step 9
Place another layer of wafer paper on top, pressing it gently to adhere to the nougat.
Step 10
Let the nougat set at room temperature for at least 2 hours or until firm.
Step 11
Once set, use a sharp, serrated knife to cut the nougat into small, bite-sized pieces.
Step 12
Store the nougat in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | (633.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2044.0 |
| Total Fat 70.0g | 0% |
| Saturated Fat 8.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1196.2mg | 0% |
| Total Carbohydrate 346.3g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 267.8g | |
| Protein 32.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 166.6mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1565.6mg | 0% |
Source of Calories