Pistachio Nougat

Soft, chewy pistachio nougat with toasted almonds and dried apricots, made with honey, sugar, and whipped egg white. Chill the block for 24 hours before cutting it into bars or smaller pieces.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 45

Total Time 24 55

Ingredients

For the nougat

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 100 g blanched almonds to a dry pan and toast over medium-low heat for 5–8 minutes, stirring occasionally, until lightly toasted. Transfer to a small bowl and set aside to cool.
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

Measuring the honey: Weigh the honey directly into the saucepan before heating. If you measure it in a separate container, scrape it out thoroughly so the full amount goes into the recipe.

Timing and planning: The 45-minute cooking time includes toasting both batches of nuts, cooking the syrup, and thickening the nougat mixture. The 24-hour chilling period is additional, so prepare the nougat at least a day before you plan to serve it.

Finished texture: The nougat has a soft, chewy base with crunchy toasted nuts. Once fully set after chilling, it holds its shape outside the refrigerator.

Yield and portion size: This recipe makes one block, approximately eight servings. Cut it into long bars or smaller pieces to suit how you want to serve it. The nutrition estimate is based on one-eighth of the block; the number of pieces in each serving depends on their size.

Storage: After the initial 24-hour chill, wrap the nougat in parchment paper and place it in an airtight container. Keep it in a cool, dry place away from heat and moisture, and enjoy within one week for the best texture. Slice as needed, or separate cut pieces with parchment paper to prevent sticking.

Nutrition