Homemade Pistachio Nougat Recipe | Soft Chewy Nut Candy Treat
Soft, chewy pistachio nougat made by streaming hot honey-sugar syrup into whipped egg whites, enriched with butter and vanilla, then folded with plenty of roasted pistachios. Sets into a tender, sliceable candy that’s perfect for gifting.
Ingredients
Ingredients
- Granulated sugar
- Light honey
- Water
- Egg whites, room temperature
- Fine sea salt
- Unsalted butter
- Pure vanilla extract
- Roasted unsalted pistachios, roughly chopped or whole
- Edible wafer paper (optional)
- Powdered sugar or cornstarch, for dusting
- Neutral oil or nonstick spray, for greasing
Instructions
Instructions
- Line an 8x8-inch or 9x9-inch pan with parchment; if using wafer paper, place a sheet on the bottom and lightly oil the sides and tools.
- Warm pistachios on a sheet pan at 300°F (150°C) for 6–8 minutes and keep them warm.
- Combine sugar, honey, and water in a heavy saucepan and stir just to combine, then cook over medium heat with a thermometer attached without stirring, swirling gently as needed, until the syrup reaches 252–255°F (122–124°C).
- When the syrup reaches about 235°F (113°C), begin whipping the egg whites with a pinch of salt on medium-high speed until they form soft peaks.
- With the mixer running on medium speed, slowly stream the hot syrup down the side of the bowl into the egg whites over 1–2 minutes.
- Increase to medium-high and whip 3–5 minutes until the mixture thickens, turns glossy, and forms ribbons that mound but still flow.
- Beat in the butter a little at a time, then add vanilla and mix until smooth and elastic, about 1 minute.
- Fold in the warm pistachios quickly and gently, then scrape the mixture into the prepared pan and level with an oiled spatula.
- Top with another sheet of wafer paper, shiny side out, if using, and let the nougat set at cool room temperature for 4–6 hours or overnight.
- For slicing, dust a sharp knife with powdered sugar or cornstarch, warm it under hot water, dry thoroughly, and cut into bars or squares.
Notes
Avoid refrigerating the nougat to set, as moisture makes it sticky. If not using wafer paper, dust parchment, tools, and knife with powdered sugar or cornstarch to prevent sticking. Store in an airtight container at cool room temperature for up to 2 weeks; separate layers with parchment or wafer paper and consider adding a desiccant packet in humid climates. You can freeze well-wrapped slabs for 1–2 months and thaw in the wrapper. Variations include adding rose water, citrus zest, flaky salt, mixed nuts, chocolate-dipping, or cardamom. If nougat turns too firm, cook the syrup to the lower end of the temperature range next time and add an extra tablespoon of butter. Use pasteurized egg whites if concerned about safety.