This pistachio nougat has a satisfying semi-hard texture, packed with roasted pistachios and a hint of dried apricot.
I first made this pistachio nougat one December, and it quickly became more than just a seasonal sweet. This homemade pistachio nougat has the classic charm of turrón (Spanish nougat) but with a softer bite that feels more approachable. On my first try, I overcooked the syrup and ended up with crunchy nougat bark. Since then, I've learned to prep everything in advance and keep a candy thermometer handy. Once you get into the rhythm, this pistachio nougat recipe is much easier than it looks and truly rewarding to make.
If you've only had boxed Christmas nougat or traditional Spanish nougat, this homemade version will change the way you think about the candy. It's a holiday nougat recipe that feels timeless, yet it's soft, chewy, and balanced enough to enjoy long after the festive season. Perfectly nutty and sweet, this nougat candy is one treat you'll find yourself making again and again.
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⭐Why You'll Love This Pistachio Nougat
- Just Six Ingredients: No extras, just honey, sugar, egg white, and a trio of nuts and fruit.
- Perfect for Gifting: Wrap in parchment or slice into bars; it feels thoughtful and looks beautiful.
🧾Pistachio Nougat Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pistachios: I always go for unsalted pistachios, their buttery taste and bright green color make the nougat extra special. Toasting them lightly brings out that irresistible crunch.
- Dried Apricots: I like to chop these into small pieces so every bite has a soft, chewy pop of sweetness that pairs beautifully with the nuts.
- Honey & Sugar: A gentle honey adds warmth and that classic chewy texture, while sugar firms everything up and keeps the nougat pale so the colors really stand out.
- Egg White: I whip it until stiff and glossy; it's what holds everything together while giving the nougat its light, soft bite.
👩🏻🍳How to Make Pistachio Nougat
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Heat the honey and sugar in a saucepan until it reaches 120-130°C, then let it cool for 3 minutes.
2. Whip egg whites to stiff peaks, then slowly mix them into the syrup, whisking until smooth.
3. Cook the mixture on low heat, stirring continuously until thick and glossy, then fold in warm roasted almonds, pistachios, and apricots.
4. Spread into a greased, sugared mold, chill for 24 hours until firm, then unmold, dust with icing sugar, and slice pistachio nougat into bars.
💭Tips for Recipe Success
Use a Heavy-Bottomed Pan for the Syrup: I've found this helps prevent hot spots and burning, especially when cooking sugar and honey together.
Crack Test for the Syrup (If no Thermometer): Dip a spoon into the syrup, let it drip; if it forms a short, quick thread that breaks easily, it's ready.
Slice with a Hot, Dry Knife: I run the knife under hot water, wipe it dry, and slice quickly; it gives the cleanest cuts without pulling or sticking.
🍬More Nougat Recipes to Try!
If you're enjoying this pistachio nougat, you'll want to try these other delicious nougat recipes next; they're just as satisfying and full of flavor.
🍰More Dessert Recipes!
Here are more of my favourite dessert recipes! Try these:
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Recipe
Pistachio Nougat
Ingredients
- 100 g Blanched Almonds
- 75 g Pistachios
- 75 g Dried Apricots
- 125 g Honey
- 125 g Sugar
- 1 Egg White
Instructions
- Add blanched almonds to a pan and toast for 5-8 minutes over low-medium heat, stirring occasionally. Be careful not to burn them.
- Remove the almonds from the heat, transfer to a small bowl, and let them cool. Set aside.
- Add pistachios to a pan and toast for 5 minutes over low-medium heat, stirring occasionally.
- Remove from heat, place in a small bowl, and let them cool. Set aside.
- Chop dried apricots into small pieces and place in a small bowl. Set aside.
- Spray or brush your mold with oil and sprinkle with icing sugar. Set aside.
- In a small saucepan, heat the honey and sugar over medium heat, stirring constantly until the sugar dissolves and the mixture starts to bubble.
- Continue heating until the syrup reaches 248-266°F (120-130°C) or forms a thin thread when dropped from a spoon.
- Remove the syrup from the heat and let it cool slightly for about 3 minutes.
- In a large bowl, separate the egg white and whip it with an electric mixer until stiff peaks form.
- Gradually add the egg white to the syrup, stirring with a spatula, then whisk for about 4 minutes until fully incorporated.
- Return the egg white syrup mixture to low heat and beat continuously for 8-10 minutes until thick and glossy.
- Remove from heat and fold in the almonds, pistachios, and apricots until well distributed.
- Pour the mixture into the prepared mold and spread evenly with a spatula.
- Let the pistachio nougat cool, then refrigerate for 24 hours or until firm.
- Once set, remove from the mold, sprinkle the top with icing sugar, and cut into rectangular bars.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This is one of my childhood favorite sweets