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The Spruce / Christine Ma
Nutrition Facts (per serving) | |
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65 | Calories |
2g | Fat |
13g | Carbs |
1g | Protein |
Nutrition Facts | |
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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. |
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.
Ingredients
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Cooking spray
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2 cups sugar
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1 1/2 cups light corn syrup
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1/4 teaspoon salt
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1/4 cup water
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2 large egg whites
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1/2 teaspoon almond extract
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Green food coloring
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4 tablespoons (1/4 cup) unsalted butter, softened
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1 cup toasted pistachios
Steps to Make It
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Gather the ingredients.
The Spruce / Christine Ma
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Prepare an 8-by-8-inch pan by covering it with aluminum foil and spraying the foil with nonstick cooking spray.
The Spruce / Christine Ma
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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).
The Spruce / Christine Ma
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Place egg whites in large bowl of stand mixer and whisk until they hold stiff peaks, while mixture is cooking.
The Spruce / Christine Ma
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Remove from heat when sugar syrup has reached 250 F 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.
The Spruce / Christine Ma
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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).
The Spruce / Christine Ma
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Pour the remaining sugar syrup slowly, with the mixer running, into the egg mixture and continue beating until mixture is thick and stiff.
The Spruce / Christine Ma
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Add the almond flavoring and a few drops of food coloring to tint the nougat a delicate green.
The Spruce / Christine Ma
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Add the softened butter and beat until the candy is very thick and satiny.
The Spruce / Christine Ma
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Add the nuts last and stir until combined.
The Spruce / Christine Ma
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Spoon the nougat into the prepared pan and press it smoothly and evenly.
The Spruce / Christine Ma
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Allow to set at room temperature and cut into small, 1-inch squares to serve.
The Spruce / Christine Ma
Tip
- Store in the refrigerator, wrapped individually in waxed paper or cling wrap.
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