Low Sodium Pistachio Nougat
Indulge in the delicate sweetness of Low Sodium Pistachio Nougat, a luxurious yet heart-healthy treat perfect for satisfying your dessert cravings without compromising flavor. This recipe features the nutty richness of unsalted pistachios folded into a light, glossy meringue sweetened with honey and glucose syrup, all while maintaining a reduced sodium profile. Crafted with careful attention to detail, the nougat achieves its signature chewy texture through precise candy-making techniques, like heating the syrup to the perfect temperature for a stable, airy finish. With a short prep time of just 15 minutes and a little patience for the nougat to set, this gluten-free confection is as easy to create as it is delightful to eat. Ideal for homemade gifts or a sophisticated snack, these pistachio-studded squares are best enjoyed with friends or as an indulgent self-care moment.
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Ingredients
- 350 grams Granulated sugar
- 150 grams Glucose syrup
- 80 grams Honey
- 60 milliliters Water
- 2 large Egg whites
- 20 grams Powdered sugar
- 200 grams Unsalted, shelled pistachios
Directions
Step 1
Line a square baking tin (about 8 inches) with baking parchment and set aside.
Step 2
In a heavy-bottom saucepan, combine the granulated sugar, glucose syrup, honey, and water. Stir to combine, then set over medium-high heat.
Step 3
Bring the mixture to a boil without stirring and heat it to 140°C (284°F), using a candy thermometer to monitor closely.
Step 4
While the syrup is heating, place the egg whites in the bowl of a stand mixer. Begin whisking the egg whites just before the syrup reaches the required temperature, looking for stiff peaks.
Step 5
Once the syrup reaches 140°C, remove it from the heat. With the mixer running on medium speed, gradually pour the hot syrup into the egg whites in a thin stream.
Step 6
Increase the mixer speed to high and whisk until the egg white mixture cools slightly, about 8-10 minutes. The mixture will be thick, glossy, and hold stiff peaks.
Step 7
Gently fold the powdered sugar and pistachios into the nougat using a spatula until well combined.
Step 8
Transfer the nougat mixture to the prepared baking tin, smoothing the top with an offset spatula.
Step 9
Let it sit at room temperature for at least 4 hours, or overnight for best results, until set and firm.
Step 10
Once set, use a sharp knife to cut the nougat into small squares or strips to serve.
Step 11
Store any leftover nougat in an airtight container, layered between sheets of parchment paper, at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | (926.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3299.0 |
| Total Fat 92.9g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 124.6mg | 0% |
| Total Carbohydrate 612.3g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 524.8g | |
| Protein 50.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 229.6mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 2224.3mg | 0% |
Source of Calories