Pistachio Nougat Candy Delight (Printable Version)

Chewy nougat with toasted pistachios and dried fruits, great as a sweet treat for any occasion.

# What You'll Need:

→ Nuts & Fruit

01 - 1 cup (140 g) shelled unsalted pistachios, lightly toasted
02 - 1/2 cup (75 g) dried apricots, diced
03 - 1/3 cup (50 g) dried cherries, diced
04 - 1/3 cup (50 g) dried cranberries, diced

→ Sugar Syrup

05 - 1 1/2 cups (300 g) granulated sugar
06 - 1/2 cup (120 ml) light corn syrup
07 - 1/4 cup (60 ml) honey
08 - 1/4 cup (60 ml) water

→ Egg White Mixture

09 - 2 large egg whites, at room temperature
10 - 1/4 tsp cream of tartar
11 - 1/4 tsp fine sea salt

→ Extras

12 - 2 tsp vanilla extract
13 - Edible wafer paper, optional for lining

# How-To Steps:

01 - Line an 8 x 8-inch baking pan with edible wafer paper or parchment, leaving an overhang for lifting.
02 - In a medium heavy-bottomed saucepan, combine sugar, corn syrup, honey, and water. Stir over medium heat until sugar dissolves completely. Attach a candy thermometer and cook without stirring until syrup reaches 290°F (143°C).
03 - While syrup cooks, beat egg whites with cream of tartar and salt in a stand mixer fitted with whisk attachment until soft peaks form.
04 - When syrup reaches 290°F, remove from heat. With mixer running on medium speed, slowly pour the hot syrup in a thin stream into the egg whites.
05 - Increase mixer speed to high and beat until mixture thickens, becomes glossy, and holds stiff peaks, approximately 7 to 8 minutes.
06 - Beat in vanilla extract until fully incorporated.
07 - Quickly fold in pistachios, apricots, cherries, and cranberries using a sturdy spatula until evenly distributed.
08 - Transfer nougat to prepared pan and spread evenly using the spatula. Press another sheet of wafer paper on top if using.
09 - Let cool and set at room temperature for at least 4 hours until completely firm.
10 - Lift nougat from pan and cut into squares using a sharp knife lightly oiled to prevent sticking.

# Expert Advice:

01 -
  • The whole process takes less than an hour of actual work, but tastes like you spent your entire day in a Mediterranean candy shop.
  • Homemade nougat is exponentially better than anything you'll find wrapped in a store, and people will ask for your secret.
  • It's naturally gluten-free and vegetarian, which means you can gift it to almost anyone without worrying.
  • Once you master the technique, you can swap nuts and fruits endlessly to match whatever's in your pantry or the season.
02 -
  • If your syrup doesn't reach 290°F, your nougat will be too soft and won't set properly, no matter how long you wait—invest in a good candy thermometer and trust it.
  • The moment you stream in that hot syrup, the temperature difference cooks the egg whites safely, so don't skip this step or try to pre-cook them separately.
  • Nougat sets better in a cool kitchen; if your home is warm, it may take longer or never reach the perfect texture, so consider making it on a cooler day or near a window.
03 -
  • Oil your knife generously before cutting; a slightly damp knife drags through nougat and creates jagged edges, while an oiled one glides through cleanly.
  • If you can't find edible wafer paper, parchment works just fine—the nougat might stick slightly more, but a quick dip of your knife in hot water and a gentle wiggle will free it from the paper.
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