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
Scale
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.
