There is something utterly magical about making your own Pistachio Nougat Candy that combines the nutty crunch of toasted pistachios with the chewy delight of dried fruits, all wrapped up in a glossy, melt-in-your-mouth nougat. This Pistachio Nougat Candy Recipe offers a perfect balance of textures and flavors that feels both festive and comforting—ideal for sharing with loved ones or savoring in quiet moments. You’ll be amazed at how such simple ingredients come together to create a candy that feels like a treasured handmade treat.
Ingredients You’ll Need
Gathering the perfect ingredients is key to nailing this Pistachio Nougat Candy Recipe. Every item on the list plays an essential role—whether providing sweetness, texture, or that irresistible nutty flavor—turning simple pantry staples into an elegant confection.
- Pistachios: 1 cup of shelled, unsalted pistachios, lightly toasted to enhance their natural flavor and crunch.
- Dried apricots: 1/2 cup diced, adding a subtle tartness and a chewy texture contrast.
- Dried cherries: 1/3 cup diced, contributing bursts of sweetness and a lovely pop of color.
- Dried cranberries: 1/3 cup diced, which adds a tart-sweet complexity that balances the richness.
- Granulated sugar: 1 1/2 cups to provide the sweet backbone for the candy.
- Light corn syrup: 1/2 cup to prevent crystallization and ensure a smooth, glossy nougat.
- Honey: 1/4 cup for natural sweetness and a lovely floral depth.
- Water: 1/4 cup to help dissolve the sugars evenly.
- Egg whites: 2 large, at room temperature, for whipping the nougat to the perfect fluffy consistency.
- Cream of tartar: 1/4 teaspoon to stabilize the egg whites for a stiff, stable peak.
- Fine sea salt: 1/4 teaspoon to enhance all the flavors and balance sweetness.
- Vanilla extract: 2 teaspoons for a comforting, warm aroma that rounds out the candy.
- Edible wafer paper (optional): for lining your pan to prevent sticking and add a delicate presentation touch.
How to Make Pistachio Nougat Candy Recipe
Step 1: Prepare Your Pan
Begin by lining an 8 x 8-inch baking pan with edible wafer paper or parchment. Having that overhang on the sides is a smart trick, helping you lift the nougat out easily once it is set. This step ensures clean edges and prevents any sticky surprises.
Step 2: Cook the Sugar Syrup
In a medium saucepan, combine granulated sugar, corn syrup, honey, and water. Stir gently over medium heat until the sugar dissolves completely—this is important for a smooth texture. Attach a candy thermometer and let the mixture cook without stirring until it reaches 290°F. This precise temperature creates a firm yet chewy nougat base.
Step 3: Whip the Egg Whites
While the syrup is coming up to temperature, beat your egg whites with cream of tartar and the sea salt in a mixer until soft peaks form. This step creates the airy canvas that will give your nougat its characteristic lightness and chew.
Step 4: Combine Syrup with Egg Whites
Once your syrup hits 290°F, immediately remove it from heat. With your mixer running on medium, carefully pour the hot syrup in a thin stream into the egg whites. This process cooks the egg whites just right and starts the transformation into that glossy, fluffy nougat texture.
Step 5: Aerate and Sweeten
Increase your mixer speed to high and continue beating until the mixture thickens, becomes shiny, and holds stiff peaks—about 7 to 8 minutes. While still mixing, add in the vanilla extract for that warm, inviting aroma that makes this recipe so irresistible.
Step 6: Fold in the Goodies
Now comes the fun part: folding in the pistachios, dried apricots, cherries, and cranberries. Use a sturdy spatula and deliberate folding motions to distribute everything evenly without deflating your airy nougat mixture. This ensures every bite bursts with flavor and texture.
Step 7: Set and Cool
Transfer your nougat mixture to the prepared pan and spread it out evenly with a spatula. Optionally, press a sheet of wafer paper on top for a smooth finish that helps keep the surface from sticking. Let it cool at room temperature for at least four hours until completely firm. Patience here truly rewards you with perfect texture.
Step 8: Cut into Candy
Once your nougat is set, use the wafer paper overhang to lift it out of the pan. Slice into uniform squares using a sharp knife lightly oiled to prevent sticking. These beautiful Pistachio Nougat Candy squares are now ready to delight you and anyone lucky enough to try them.
How to Serve Pistachio Nougat Candy Recipe
Garnishes
Sprinkle extra chopped pistachios or finely chopped dried fruit pieces on top right before the nougat sets to add extra color and crunch. A light dusting of powdered sugar or edible gold leaf can also elevate these candies to celebration-worthy treats.
Side Dishes
Pair your Pistachio Nougat Candy with rich, dark coffee or a smooth cup of tea to balance the sweetness perfectly. They also work wonderfully alongside a cheese plate where their nutty sweetness complements savory flavors.
Creative Ways to Present
Consider wrapping individual pieces in wax paper tied with a pretty ribbon for gift-giving, or arrange the squares beautifully on a festive platter for parties. Layering nougat pieces between thin cookies can make for a delightful handheld dessert sandwich that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store your Pistachio Nougat Candy in an airtight container at room temperature. Layer pieces with parchment or wax paper to prevent them from sticking together. Properly stored, they maintain their flavor and texture for up to two weeks—perfect for making in advance of holidays.
Freezing
You can freeze nougat candies by wrapping each piece individually in plastic wrap and placing them in an airtight container or freezer bag. Frozen nougat can last up to three months. Thaw at room temperature before serving to enjoy the classic chewy texture.
Reheating
Nougat is best enjoyed as is, but if you find it a bit too firm after storage, letting it sit at room temperature for an hour helps soften it naturally. Avoid microwaving as this can alter texture and make the candy sticky and tough.
FAQs
Can I use other nuts instead of pistachios?
Absolutely! While pistachios give this nougat its signature flavor and beautiful green hue, almonds, hazelnuts, or even mixed nuts can be used. Just toast them lightly to bring out the best flavor.
Why is the candy thermometer important?
The candy thermometer ensures your sugar syrup reaches the exact temperature needed for perfect nougat texture. Too low can make it too soft; too high risks being brittle. This precision makes all the difference.
Can I make nougat without egg whites?
Egg whites are essential to achieve the light, chewy structure of nougat. If you need an egg-free alternative, consider recipes designed specifically without eggs, as substitutions here won’t yield the classic texture.
How long does the nougat take to set?
Setting time is usually around four hours at room temperature, but this can vary slightly depending on humidity and temperature. It should feel firm to the touch and hold its shape when cut.
Is edible wafer paper necessary?
While not absolutely necessary, edible wafer paper helps prevent sticking and makes lifting the nougat out of the pan much easier. If unavailable, parchment paper works fine but expect a stickier experience.
Final Thoughts
This Pistachio Nougat Candy Recipe is truly one of those recipes that makes you feel like a candy artisan, crafting something exceptional from simple ingredients. Whether for a special occasion or a sweet indulgence, I encourage you to give it a try—your future self and anyone you share it with will thank you for it!
Print
Pistachio Nougat Candy Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes plus 4 hours cooling
- Yield: 30 servings
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Pistachio Nougat Candy is a deliciously chewy and nutty confection packed with toasted pistachios, dried apricots, cherries, and cranberries. Made by cooking a sugar syrup to the perfect temperature and folding it into whipped egg whites, this nougat boasts a glossy, fluffy texture with a delightful combination of sweet and tart dried fruits. Finished by setting in a pan lined with edible wafer paper, it can be easily cut and served as a sweet treat perfect for gifting or enjoying at special occasions.
Ingredients
Fruit and Nuts
- 1 cup (140 g) shelled, unsalted pistachios, lightly toasted
- 1/2 cup (75 g) dried apricots, diced
- 1/3 cup (50 g) dried cherries, diced
- 1/3 cup (50 g) dried cranberries, diced
Syrup
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (120 ml) light corn syrup
- 1/4 cup (60 ml) honey
- 1/4 cup (60 ml) water
Meringue Base
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract
Additional
- Edible wafer paper, optional for lining
Instructions
- Prepare Pan: Line an 8 x 8-inch baking pan with edible wafer paper or parchment paper, ensuring the paper hangs over the sides to facilitate easy lifting of the nougat once set.
- Cook Sugar Syrup: In a medium saucepan, combine granulated sugar, light corn syrup, honey, and water. Stir over medium heat until the sugar is fully dissolved. Attach a candy thermometer and cook the mixture without stirring until it reaches 290°F (soft crack stage).
- Whip Egg Whites: Meanwhile, in a stand mixer, beat the room-temperature egg whites along with cream of tartar and salt until soft peaks form, providing the base for the nougat’s fluffy texture.
- Combine Syrup and Egg Whites: With the mixer running on medium speed, slowly pour the hot sugar syrup in a thin stream into the whipped egg whites to safely incorporate the hot syrup and create the right structure.
- Aerate Mixture: Increase the mixer speed to high and beat the mixture until it thickens, becomes glossy, and holds stiff peaks, which should take about 7 to 8 minutes, resulting in a stable meringue-like base.
- Add Flavoring: Beat in the vanilla extract while the mixer is running to evenly distribute the flavor throughout the nougat mixture.
- Fold in Mix-ins: Using a sturdy spatula, gently and quickly fold in the lightly toasted pistachios, diced apricots, dried cherries, and dried cranberries with deliberate folding motions to evenly incorporate without deflating the mixture.
- Set in Pan: Transfer the nougat mixture into the prepared pan and spread it evenly with a spatula. Optionally, press another sheet of wafer paper on top for a smooth finish and easier handling.
- Cool and Solidify: Allow the nougat to cool and set at room temperature for at least 4 hours, or until completely firm, to develop its chewy texture.
- Cut and Portion: Lift the nougat from the pan using the wafer paper overhang. Using a sharp knife lightly oiled to prevent sticking, cut the nougat into uniform squares ready to serve or gift.
Notes
- Use a candy thermometer to ensure the syrup reaches the precise temperature of 290°F for the best nougat texture.
- Room temperature egg whites whip better and produce more volume.
- Edible wafer paper is optional but helps prevent sticking and makes cutting and removing nougat easier.
- Store nougat in an airtight container at room temperature; it keeps well for up to two weeks.
- Lightly oiling the knife helps make clean cuts without sticking.
