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Nougat With Honey and Pistachios

Nougat With Honey and Pistachios
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Nougat With Honey and Pistachios is a luscious and chewy confection combining the natural sweetness of floral honey with the satisfying crunch of roasted pistachios. This homemade treat features a light, airy nougat base created from whipped egg whites and a honey-sugar syrup, enhanced by warm vanilla and presented optionally on edible rice paper. Perfect as a snack, dessert component, or gift, it delivers a balance of creamy sweetness and nutty texture that melts delightfully in your mouth.

Ingredients

Scale

Main Ingredients

  • 1 cup high-quality floral honey
  • 1 cup granulated sugar
  • 3 large egg whites, at room temperature
  • 1 ½ cups shelled and roasted pistachios
  • 1 teaspoon vanilla extract

Optional

  • Edible rice paper sheets (to line the tray and prevent sticking)

Instructions

  1. Prepare Your Ingredients: Measure out the honey, sugar, and pistachios. Lightly roast the shelled pistachios in the oven at 175°C (350°F) for about 8-10 minutes to deepen their flavor, then set them aside to cool. Separate the egg whites from yolks carefully and have your vanilla extract ready.
  2. Cook the Honey and Sugar: In a medium saucepan, combine the honey and granulated sugar. Heat gently over medium heat, stirring until the sugar completely dissolves. Continue to cook without stirring until the mixture reaches 140°C (284°F) using a candy thermometer—this ensures the perfect nougat texture.
  3. Whip the Egg Whites: While the syrup cooks, beat the room temperature egg whites in a clean, grease-free bowl until stiff peaks form. This airy base contributes lightness to your nougat.
  4. Combine Syrup and Egg Whites: Slowly and carefully pour the hot honey-sugar syrup into the whipped egg whites in a thin stream while continuously mixing at high speed. This must be done steadily to create a smooth, glossy mixture and prevent the egg whites from cooking unevenly.
  5. Add Vanilla and Pistachios: Fold in the vanilla extract gently, then incorporate the cooled roasted pistachios until evenly distributed throughout the nougat batter.
  6. Shape the Nougat: Line a tray or mold with parchment paper or edible rice paper if using. Pour the nougat mixture into the prepared tray, pressing down gently and smoothing the surface with a spatula.
  7. Let It Set: Allow the nougat to cool and harden completely at room temperature for several hours or overnight. Once set, cut into pieces or slices as desired.

Notes

  • Use a candy thermometer to monitor syrup temperature closely for ideal nougat texture.
  • Bring egg whites to room temperature before whipping for better volume.
  • Roast pistachios lightly to bring out deeper flavors without overpowering the nougat.
  • Mix quickly and continuously when combining syrup and egg whites to avoid premature setting.
  • Store nougat in an airtight container, separated by parchment paper, to keep it soft and prevent sticking for up to two weeks.
  • Nougat can be frozen for up to three months if wrapped securely and stored in a freezer-safe container.
  • For vegan adaptation, replace egg whites with aquafaba, but texture may vary.

Nutrition

Keywords: nougat,honey nougat,pistachio nougat,homemade nougat,gluten free nougat,chewy candy,honey pistachio sweet

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