Paleo Pistachio Nougat
Indulge in the chewy, nutty goodness of Paleo Pistachio Nougat, a healthier twist on a classic treat that’s naturally sweetened and grain-free! This delightful recipe combines the rich flavors of raw honey and coconut sugar for a caramel-like base, whipped to perfection with airy egg whites for a smooth, melt-in-your-mouth texture. Carefully folded with crunchy pistachios and a hint of vanilla, this treat delivers the perfect balance of sweetness and nuttiness in every bite. With just 20 minutes of prep time, this homemade nougat is a show-stopping paleo-friendly dessert or snack that's sure to impress. Perfect for gifting, entertaining, or simply indulging, this nougat recipe is a must-try for anyone seeking clean, wholesome treats!
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Ingredients
- 1 cup raw honey
- 0.25 cup coconut sugar
- 2 large egg whites
- 0.25 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup pistachios
- 1 tablespoon coconut oil
Directions
Step 1
Line an 8-inch square baking dish with parchment paper, ensuring the paper extends over the edges for easy removal.
Step 2
In a small saucepan, combine the raw honey and coconut sugar. Stir over medium heat until the sugar dissolves. Increase the heat to medium-high and bring to a gentle boil. Continue boiling without stirring until the mixture reaches 250°F (use a candy thermometer for precision).
Step 3
While the honey mixture is heating, whisk the egg whites and sea salt in a stand mixer with the whisk attachment until soft peaks form. This should take about 2-3 minutes.
Step 4
Once the honey mixture reaches the desired temperature, remove it from the heat.
Step 5
With the mixer running on medium speed, carefully and slowly pour the hot honey mixture into the egg whites, in a thin and steady stream. Be cautious as the mixture is hot.
Step 6
After all the honey mixture has been incorporated, increase the mixer speed to high and continue whisking until the nougat mixture becomes thick, glossy, and has cooled to around room temperature. This should take about 6-8 minutes.
Step 7
Add the vanilla extract and coconut oil to the nougat and whisk until fully incorporated.
Step 8
Gently fold in the pistachios using a spatula, ensuring even distribution throughout the nougat.
Step 9
Transfer the nougat mixture to the prepared baking dish using the spatula to spread it evenly across the dish.
Step 10
Allow the nougat to set at room temperature for 1-2 hours, or until firm.
Step 11
Once set, lift the nougat out of the baking dish using the parchment paper overhang.
Step 12
Cut the nougat into desired sized pieces and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (598.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2325.0 |
| Total Fat 72.5g | 0% |
| Saturated Fat 18.8g | 0% |
| Polyunsaturated Fat 17.3g | |
| Cholesterol 0mg | 0% |
| Sodium 698.9mg | 0% |
| Total Carbohydrate 372.1g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 310.3g | |
| Protein 34.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 142.3mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1409.4mg | 0% |
Source of Calories