Pistachio Nougat

Written by
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Elizabeth LaBau
Updated 05/23/21
pistachio nougat

Elizabeth LaBau
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 64 servings
Yield: 64 squares
Nutritional Guidelines (per serving)
65 Calories
2g Fat
13g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 64
Amount per serving
Calories 65
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 23mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 13g
Protein 1g
Vitamin C 0mg 0%
Calcium 3mg 0%
Iron 0mg 0%
Potassium 22mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pistachio nougat has a robust pistachio flavor and a delicate green color to complement the chewy sweet nougat. Almond extract is used in this recipe, but if you are able to find pistachio flavoring, substitute that instead. Note that you will need a large stand mixer with a whisk attachment to make this recipe.

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Ingredients

  • Cooking spray

  • 2 cups sugar

  • 1 1/2 cups light corn syrup

  • 1/4 teaspoon salt

  • 1/4 cup water

  • 2 large egg whites

  • 1/2 teaspoon almond extract

  • Green food coloring

  • 4 tablespoons (1/4 cup) unsalted butter, softened

  • 1 cup toasted pistachios

Steps to Make It

  1. Gather the ingredients.

  2. Prepare an 8-by-8-inch pan by covering it with aluminum foil and spraying the foil with nonstick cooking spray.

  3. Combine the sugar, corn syrup, salt, and water in a large saucepan over medium-high heat. Stir until sugar is dissolved and continue to cook until mixture reaches hard ball stage (250 F).

  4. While mixture is cooking, place egg whites in large bowl of stand mixer and whisk until they hold stiff peaks.

  5. When sugar syrup has reached 250 F, remove it from heat and slowly pour approximately one quarter of the mixture into the stiff egg whites, with the mixer running constantly. Continue to beat the egg whites until the mixture holds its shape.

  6. Return the saucepan with the remaining sugar syrup to the stove and continue to cook over medium-high heat until the mixture reaches 300 F (hard-crack stage).

  7. With the mixer running, pour the remaining sugar syrup slowly into the egg mixture and continue beating until mixture is thick and stiff.

  8. Add the almond flavoring and a few drops of food coloring to tint the nougat a delicate green.

  9. Add the softened butter and beat until the candy is very thick and satiny.

  10. Add the nuts last and stir until combined.

  11. Spoon the nougat into the prepared pan and press it smoothly and evenly.

  12. Allow to set at room temperature and cut into small, 1-inch squares to serve.

Tip

  • Store in the refrigerator, wrapped individually in waxed paper or cling wrap.