This pistachio nougat combines toasted pistachios, blanched almonds, and dried apricots in a soft, chewy honey nougat. It sets into a sliceable block after an overnight chill, ready to cut into small pieces for sharing.
Why You'll Love This Pistachio Nougat
- Nuts and fruit in every slice: Toasted almonds and pistachios pair with chewy pieces of dried apricot.
- Soft, chewy texture: The finished nougat holds its shape outside the refrigerator.
- Easy to portion: Cut the block into smaller bites or larger pieces to suit.
- Made ahead: Prepare it the day before serving to allow for the full chilling time.
I first made this pistachio nougat one December, but my first batch turned into crunchy nougat bark because I overcooked the syrup. That experience taught me to have everything prepared before starting and keep a candy thermometer close by. Preparing the nuts, chopping the apricots, and getting the mold ready first makes it easier to concentrate on the syrup.
This recipe belongs alongside the honey-and-nut sweets associated with Spanish turrón, with pistachios and dried apricots added to the almond base. For a traditional almond version, try my Turrón de Alicante. If you'd prefer a recipe without cooking sugar syrup, my white chocolate almond nougat uses a melt, mix, and chill method.
Key Ingredients in Pistachio Nougat
You'll find the exact quantities in the recipe card below. Here's what the ingredients bring to the nougat.
- Almonds and pistachios: Add crunch and toasted, nutty flavor, with pistachios bringing green color to each slice. Use blanched almonds and raw, unsalted pistachios, weighed after shelling, and toast them separately.
- Dried apricots: Bring fruity sweetness, a little tartness, and a chewy contrast to the nuts. Chop them into small pieces so they spread evenly throughout the nougat.
- Honey and sugar: Form the sweet syrup base. Honey adds its distinctive flavor, while sugar provides the structure that helps the nougat set into a sliceable block.
- Egg white: Whipped to stiff peaks, it incorporates air into the mixture, giving the nougat its pale color and lighter texture.
- Oil and powdered sugar: Help the nougat release from the mold, while a light dusting of powdered sugar reduces surface stickiness.
How to Make Pistachio Nougat
This is an overview of the method. Follow the recipe card for the complete instructions and quantities.
1. Prepare the ingredients: Toast the almonds and pistachios separately, stirring occasionally and watching closely to prevent burning. Transfer to bowls and set aside. Chop the dried apricots, then lightly oil the mold and dust it with powdered sugar.
2. Cook the syrup: Heat the honey and sugar over low heat until the syrup reaches 248-266°F (120-130°C) or falls from a spoon in a thin, steady thread. Remove from the heat and let it cool slightly for about 3 minutes. Meanwhile, beat the egg white to stiff peaks.
3. Thicken the nougat: With the saucepan off the heat, gradually fold the whipped egg white into the syrup, then whisk for about 4 minutes. Return to low heat and whisk continuously for 8-10 minutes, until thick and glossy.
4. Fill and chill: Remove from the heat and fold in the prepared nuts and apricots. Transfer to the prepared mold and smooth the surface. Let cool, then refrigerate for 24 hours before unmolding, lightly dusting with powdered sugar, and slicing.
Tips for Pistachio Nougat
- Have everything within reach: Prepare the nuts, apricots, and mold before starting the syrup so you can follow the remaining stages without interruption.
- Check the syrup itself: Use the confirmed temperature range or thin, steady thread cue rather than judging readiness by bubbling alone.
- Keep the saucepan off the heat when combining: Add the whipped egg white gradually to the syrup in the saucepan, then complete the initial whisking before returning it to low heat.
- Allow the full chilling time: The surface may feel firm earlier, but leave the block in the refrigerator for the full 24 hours before unmolding.
How to Store Pistachio Nougat
After the initial 24-hour chill, wrap the nougat in parchment paper and place it in an airtight container. Store in a cool, dry place away from heat and moisture, and enjoy within one week.
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Recipe
Pistachio Nougat
Ingredients
For the nougat
- 100 g blanched almonds
- 75 g raw, unsalted pistachios - weighed after shelling
- 75 g dried apricots - chopped
- 125 g honey
- 125 g granulated sugar
- 1 large egg white
For the mold and finishing
- Oil - as needed for preparing the mold
- Powdered sugar - as needed for preparing the mold and dusting the finished nougat
Instructions
- Add 75 g raw, unsalted pistachios, weighed after shelling, to the pan and toast over medium-low heat for about 5 minutes, stirring occasionally. Transfer to a small bowl and set aside to cool.
- Chop 75 g dried apricots into small pieces and set aside.
- Lightly grease a rectangular mold measuring about 8.3 × 3.1 inches (21 × 8 cm) with oil, as needed, then dust the inside with powdered sugar, as needed.
- In a saucepan, heat 125 g honey and 125 g granulated sugar over low heat, stirring until the sugar dissolves and the mixture begins to bubble. Continue cooking until the syrup reaches 248-266°F (120-130°C), or until it falls from a spoon in a thin, steady thread. Remove the saucepan from the heat and let the syrup cool slightly for about 3 minutes.
- While the syrup cools, beat 1 large egg white until stiff peaks form. With the syrup saucepan off the heat, gradually fold the whipped egg white into the syrup, then whisk for about 4 minutes until smooth and fully combined. Return the saucepan to low heat and whisk continuously for 8-10 minutes, until the mixture is thick and glossy.
- Remove the saucepan from the heat and fold in the prepared almonds, pistachios, and chopped dried apricots until evenly distributed. Transfer the nougat to the prepared mold and smooth the surface with a spatula. Allow it to cool, then refrigerate for 24 hours until set.
- Remove the set nougat from the mold and lightly dust the top with powdered sugar, as needed. Cut into bars or smaller pieces as desired.
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