Pistachio Nougat

Pistachio nougat packed with roasted pistachios, almonds and sweet dried apricots, a delightful treat that’s perfect as a special homemade treat.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 45

Total Time 55

Ingredients

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, warm the honey and sugar over medium heat, stirring until the sugar fully dissolves and the mixture begins to bubble. Keep cooking until the syrup reaches 248–266°F (120–130°C), or until it falls from a spoon in a thin, steady thread. Take it off the heat and let it sit for about 3 minutes to cool slightly.
In a large bowl, add the egg white and beat with an electric mixer until stiff peaks form. Slowly pour the syrup into the egg white, folding with a spatula at first, then whisking for about 4 minutes until smooth and fully combined. Return the mixture to low heat and whisk constantly for 8–10 minutes, until it becomes thick, glossy, and stable.
Take the pan off the heat, then fold in the almonds, pistachios, and apricots until they’re evenly mixed through. Pour the nougat into the prepared mold and spread it into an even layer with a spatula. Let it cool, then refrigerate for 24 hours, or until fully firm and easy to slice.
Once set, remove from the mold, sprinkle the top with icing sugar, and cut into rectangular bars.

Notes

Prep Everything First: Once the sugar syrup hits the right temperature, things move quickly. I always chop the apricots and toast the nuts before I even start the syrup.

Watch the Syrup Closely: I don’t walk away while it’s heating, hitting that 248–266°F (120–130°C) range is key for the right chewy texture.

Let It Cool Just a Bit: I give the syrup about 3 minutes off the heat before mixing in the egg white. It helps everything blend smoothly without scrambling.

Beat Until Glossy: I keep whisking over low heat until the mixture thickens and gets a nice shine; that’s when I know it’s ready for the nuts.

Use a Light Hand with the Icing Sugar: A gentle sprinkle on the mold and the top keeps it from sticking, but doesn’t overpower the flavor.

Nutrition