Pistachio Nougat

Indulge in the irresistible charm of homemade Pistachio Nougat, a luxurious treat balancing the perfect blend of soft, chewy texture and nutty sweetness. Made with a delicate combination of sugar, honey, and egg whites, this classic confection incorporates crunchy salted pistachios for a vibrant burst of flavor in every bite. Enhanced with a touch of pistachio essence, this nougat is wrapped in delicate rice paper for a professional finish. Ideal for gifting or hosting, this recipe yields a show-stopping candy that’s as beautiful as it is delicious. Whether you’re a seasoned candy maker or a beginner, this Pistachio Nougat is your gateway to mastering the art of gourmet sweets. Keywords: Pistachio Nougat, homemade candy, pistachio dessert, festive treats, gourmet sweets.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

Ingredients

• 300 grams Sugar
• 150 grams Honey
• 75 grams Glucose syrup
• 50 ml Water
• 2 large Egg whites
• 200 grams Salted pistachios, shelled
• 1 teaspoon Pistachio essence (optional)
• 2 sheets Rice paper sheets

Directions

Step 1

Line a rectangular baking dish or a nougat mold with one sheet of rice paper, cutting to fit if necessary.

Step 2

In a heavy-bottomed saucepan, combine the sugar, honey, glucose syrup, and water. Stir gently to dissolve the sugar over medium heat.

Step 3

Once the sugar is dissolved, increase the heat to high and bring the mixture to a boil. Insert a candy thermometer and let the mixture cook without stirring until it reaches 145°C (293°F).

Step 4

While the syrup is cooking, place the egg whites in a clean, grease-free mixing bowl and beat using an electric mixer on medium speed until soft peaks form.

Step 5

When the syrup reaches the desired temperature, reduce the mixer speed to low and carefully pour the hot syrup into the egg whites in a thin, steady stream. Take care to avoid the beaters.

Step 6

Increase the mixer speed to high and continue to beat until the mixture cools and becomes thick and glossy, about 10 minutes.

Step 7

Fold in the pistachios and pistachio essence, if using, with a spatula until evenly distributed.

Step 8

Transfer the nougat mixture into the prepared dish/mold, spreading evenly with a spatula. Press firmly to ensure there are no air pockets.

Step 9

Place the second sheet of rice paper on top of the nougat, pressing lightly to adhere.

Step 10

Allow the nougat to cool completely at room temperature, about 3 to 4 hours, or until firm.

Step 11

Once set, remove the nougat from the dish and slice into desired shapes using a sharp knife.

Step 12

Store the nougat in an airtight container at room temperature for up to two weeks.

Nutrition Facts

Serving size	(873.9g)

Amount per serving	% Daily Value*
Calories	3174.3

Total Fat 94.0g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1002.9mg	0%
Total Carbohydrate 562.9g	0%
Dietary Fiber 21.9g	0%
Total Sugars 474.5g
Protein 52.1g	0%

Vitamin D 0IU	0%
Calcium 243.6mg	0%
Iron 8.4mg	0%
Potassium 2275.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.6%

Protein: 6.3%

Carbs: 68.1%