Vegan Pistachio Nougat
Sweet, chewy, and irresistibly nutty, this Vegan Pistachio Nougat is a plant-based twist on the classic French confection. Crafted with aquafaba as a remarkable egg white substitute, this dairy-free recipe achieves the same fluffy, marshmallow-like texture you love in traditional nougat. Toasted pistachios add a rich crunch, while almond flour enhances the candy's delicate flavor. Infused with vanilla and layered between silky sheets of rice paper, this homemade treat is as elegant as it is delicious. Perfect for gifting or indulging, this vegan nougat is both gluten-free and naturally sweetened with light corn or agave syrup. Whether you're satisfying your sweet tooth or impressing guests, this recipe offers a guilt-free way to enjoy gourmet candy bliss!
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Ingredients
- 200 grams Unsalted pistachios
- 75 ml Aquafaba (liquid from canned chickpeas)
- 300 grams Granulated sugar
- 100 grams Light corn syrup or agave syrup
- 1 teaspoon Vanilla extract
- 50 grams Almond flour
- 0.5 teaspoon Salt
- 2 large sheets Rice paper sheets
Directions
Step 1
Line a 9x9 inch (23x23 cm) baking pan with rice paper sheets, cutting them to fit if necessary.
Step 2
Spread the pistachios on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, until lightly golden. Set aside to cool.
Step 3
In a medium saucepan, combine the granulated sugar, light corn syrup (or agave syrup), and 50 ml of water. Place over medium heat, stirring until the sugar dissolves.
Step 4
Attach a candy thermometer to the side of the saucepan and bring the mixture to a boil without stirring. Cook until the syrup reaches 240°F (115°C).
Step 5
While the syrup is cooking, pour the aquafaba into a mixing bowl and use an electric mixer on high speed to whip it into stiff peaks.
Step 6
Once the sugar syrup reaches the desired temperature, slowly pour it into the whipped aquafaba while continuing to beat on medium speed. Pour in a steady stream to prevent the aquafaba from deflating.
Step 7
Add the vanilla extract and salt, and continue to beat the mixture until it thickens and becomes glossy and elastic.
Step 8
Gently fold in the almond flour and toasted pistachios until well combined.
Step 9
Quickly pour this nougat mixture into the prepared pan, smoothing the top with a spatula.
Step 10
Place another sheet of rice paper on top of the nougat to cover it fully.
Step 11
Allow the nougat to cool to room temperature, then refrigerate for at least 2 hours to set.
Step 12
Once set, remove from the pan and cut into bite-sized pieces with a sharp knife. Serve and enjoy!
Nutrition Facts
| Serving size | (788.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3064.5 |
| Total Fat 118.3g | 0% |
| Saturated Fat 12.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1234.4mg | 0% |
| Total Carbohydrate 488.6g | 0% |
| Dietary Fiber 27.8g | 0% |
| Total Sugars 390.6g | |
| Protein 56.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 342.0mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 2100.4mg | 0% |
Source of Calories