Sugar-Free Pistachio Nougat
Indulge in the luxurious flavors of this Sugar-Free Pistachio Nougat, a delightful twist on the traditional confection that's perfect for guilt-free snacking. Made with a honey substitute and erythritol granules, this recipe offers a naturally sweet, sugar-free treat that's ideal for those watching their sugar intake. The nougat boasts a soft, chewy texture achieved through precise candy-making techniques, while roasted almonds and vibrant pistachios add a satisfying crunch and nutty richness with every bite. Delicately layered with rice paper, these bite-sized squares are as beautiful as they are delicious. With just 20 minutes of prep time and an elegant finish, this recipe is perfect for special occasions, edible gifts, or a wholesome everyday indulgence. Keywords: sugar-free nougat, pistachio candy, healthy dessert, low-sugar treats, handmade confections.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 100 g Blanched Almonds
- 20 g Unsalted Butter
- 200 g Erythritol Granules
- 50 g Honey Substitute
- 1 pinch Salt
- 150 ml Liquid Egg Whites
- 1 tsp Vanilla Extract
- 150 g Pistachios
- 2 Rice Paper Sheets
Directions
Step 1
Preheat the oven to 150°C (300°F). Place the blanched almonds on a baking sheet and roast for 10 minutes, or until they are golden. Set aside to cool.
Step 2
Prepare your nougat mold by lining it with rice paper, making sure the sheets cover the bottom entirely.
Step 3
In a medium saucepan, combine erythritol, honey substitute, unsalted butter, and a pinch of salt. Heat over medium heat, stirring constantly until all ingredients are melted and well combined.
Step 4
Increase the heat slightly and allow the mixture to simmer until it reaches 135°C (275°F) on a candy thermometer. This step is crucial to achieving the right texture.
Step 5
While the erythritol mixture is heating, whip the liquid egg whites in a large mixing bowl using an electric mixer until stiff peaks form.
Step 6
Once the erythritol mixture reaches the desired temperature, remove it from the heat. Gradually pour the hot mixture into the whipped egg whites, beating continuously on medium speed.
Step 7
Add the vanilla extract and continue beating the nougat mixture until it thickens and becomes glossy.
Step 8
Gently fold in the roasted almonds and pistachios until evenly distributed throughout the nougat.
Step 9
Pour the nougat mixture into the prepared mold, spreading it evenly. Cover the top with another layer of rice paper.
Step 10
Allow the nougat to cool completely at room temperature, or refrigerate it for faster setting.
Step 11
Once the nougat is firm, remove it from the mold and cut it into squares using a sharp knife.
Step 12
Store the sugar-free pistachio nougat in an airtight container at room temperature or in the refrigerator for up to two weeks.
Nutrition Facts
| Serving size | (730.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2018.4 |
| Total Fat 136.3g | 0% |
| Saturated Fat 22.0g | 0% |
| Polyunsaturated Fat 19.9g | |
| Cholesterol 44.3mg | 0% |
| Sodium 436.5mg | 0% |
| Total Carbohydrate 350.4g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 55.7g | |
| Protein 72.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 453.2mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 2507.1mg | 0% |
Source of Calories