Pistachio Nougat

Pistachio Nougat

The Spruce / Christine Ma

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 64 servings
Yield: 64 squares
Nutrition Facts (per serving)
65 Calories
2g Fat
13g Carbs
1g Protein
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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.

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.

    Pistachio Nougat ingredients

    The Spruce / Christine Ma

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

    aluminum foil lined baking dish

    The Spruce / Christine Ma

  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).

    sugar, corn syrup, salt, and water in a large saucepan, thermometer

    The Spruce / Christine Ma

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

    egg whites in a stand mixer

    The Spruce / Christine Ma

  5. 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.

    sugar mixture added to the egg whites mixture in a stand mixer

    The Spruce / Christine Ma

  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).

    sugar mixture in a pan, thermometer

    The Spruce / Christine Ma

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

    sugar and egg mixture in a stand mixer

    The Spruce / Christine Ma

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

    almond flavoring added to the candy mixture in the stand mixer

    The Spruce / Christine Ma

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

    nougat mixture in a stand mixer

    The Spruce / Christine Ma

  10. Add the nuts last and stir until combined.

    nuts added to the nougat mixture in the stand mixer

    The Spruce / Christine Ma

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

    Pistachio Nougat in a baking dish

    The Spruce / Christine Ma

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

    Pistachio Nougat on a cutting board

    The Spruce / Christine Ma

Tip

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