Pistachio Nougat Candy (Print Version)

Chewy nougat packed with roasted pistachios and a mix of dried fruits for a sweet treat.

# What You'll Need:

→ Nuts & Fruit

01 - 1 cup shelled unsalted pistachios, lightly toasted
02 - 1/2 cup dried apricots, diced
03 - 1/3 cup dried cherries, diced
04 - 1/3 cup dried cranberries, diced

→ Sugar Syrup

05 - 1 1/2 cups granulated sugar
06 - 1/2 cup light corn syrup or glucose syrup
07 - 1/4 cup honey
08 - 1/4 cup water

→ Egg White Mixture

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

→ Extras

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

# Cooking Steps:

01 - Line an 8 x 8-inch baking pan with edible wafer paper or parchment, leaving an overhang for easy removal.
02 - In a medium 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.
03 - While syrup cooks, beat egg whites with cream of tartar and salt in a stand mixer 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. Press another sheet of wafer paper on top if desired.
09 - Allow to cool and set at room temperature for at least 4 hours until firm.
10 - Lift nougat from pan and cut into squares using a sharp knife moistened with oil to prevent sticking.

# Expert Advice:

01 -
  • It's genuinely impressive to gift but honestly simple enough that you'll want to make it just for yourself on quiet afternoons.
  • You get that addictive chew that store-bought candy promises but rarely delivers, with real pistachios and fruit you can actually taste.
  • The whole process takes less than an hour of hands-on time, then you just walk away and let patience do the heavy lifting.
02 -
  • Temperature is everything in candy-making; get a reliable candy thermometer because guessing leads to either chewy taffy or hard candy, never the perfect middle ground.
  • Egg whites at room temperature whip into glossy peaks much faster than cold ones, which sounds fussy but cuts your beating time almost in half.
  • Don't skip the oiling of your knife—it's the difference between clean cuts and shredding your nougat into frustrating pieces.
03 -
  • Room-temperature egg whites whip 50% faster than cold ones, so plan ahead—it's a small shift that saves real time.
  • Use wafer paper under and over the nougat if you can find it; it makes the whole experience smoother and saves you from wasting time oiling parchment.
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