Pistachio Nougat

Name: Pistachio Nougat
Yield: Makes about 1 kg/2¼ lb
Cuisine: Italian
Ingredients: grapeseed or groundnut (peanut) oil, for greasing rice paper; grapeseed or groundnut (peanut) oil, for greasing rice paper; grapeseed or groundnut (peanut) oil, for greasing rice paper; grapeseed or groundnut (peanut) oil, for greasing rice paper; 375 g/13 oz/scant 2 cups caster (superfine) sugar; 15 ml/1 tbsp glucose syrup; 100 ml/3½ fl oz/scant ½ cup water; 120 ml/4 fl oz/½ cup honey; 2 egg whites; 250 g/9 oz/1½ cups whole almonds, lightly toasted; 200 g/7 oz/1¼ cups pistachios, warmed; 5 ml/1 tsp orange blossom water

Preparation info

Makes about
1
kg

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

Nougat is made slightly differently in every country. This is an Italian version, which is weighted down to make it slightly dense, but it is still gooey and light. The pure flavours of pistachio, honey and orange blossom water marry beautifully, and the bright green pistachios look attractive when the nougat is cut.

Ingredients

grapeseed or groundnut (peanut) oil, for greasing rice paper
375 g/13 oz

Method

Grease a Swiss roll tin (jelly roll pan), then line with the rice paper. Put 350g/12oz/1¾ cups of the caster sugar, the glucose syrup and water in a large, heavy pan and heat until it reaches the soft-crack stage (143°C/290°F).
Warm the honey in a separate pan until it just boils, then add to the syrup and bring everything up to 143°C/290°F again.
Mea

Energy 4838kcal/20294kJ; Protein 103.3g; Carbohydrate 577.8g, of which sugars 554.5g; Fat 251.1g, of which saturates 21.1g; Cholesterol 0mg; Calcium 1293mg; Fibre 33.3g; Sodium 264mg