Chewy Pistachio Nougat Candy (Printable Version)

Chewy nougat featuring roasted pistachios and mixed dried fruits in a honey-sweetened meringue base

# The Ingredients You'll Need:

→ Nuts & Fruit

01 - 1 cup (140 g) shelled, unsalted pistachios, lightly toasted
02 - 1/2 cup (75 g) dried apricots, diced
03 - 1/3 cup (50 g) dried cherries, diced
04 - 1/3 cup (50 g) dried cranberries, diced

→ Sugar Syrup

05 - 1 1/2 cups (300 g) granulated sugar
06 - 1/2 cup (120 ml) light corn syrup
07 - 1/4 cup (60 ml) honey
08 - 1/4 cup (60 ml) 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

# Step-by-Step Instructions:

01 - Line an 8 x 8-inch baking pan with edible wafer paper or parchment, leaving overhang for lifting.
02 - In a medium heavy-bottomed 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 - 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 mixture to prepared pan and spread evenly. Press another sheet of wafer paper on top if using.
09 - Let cool and set at room temperature for at least 4 hours until completely firm.
10 - Lift nougat from pan and cut into squares with a sharp, oiled knife using smooth, deliberate strokes.

# Additional Tips::

01 -
  • It feels fancy and handmade, but once you understand the technique, it becomes almost meditative to prepare.
  • The combination of pistachios and dried fruit tastes like a luxury confection, yet it uses simple pantry ingredients you probably already have.
02 -
  • A candy thermometer is not optional here—eyeballing the syrup temperature is how batches turn out either too soft or too hard, and I learned this by ruining my first three attempts.
  • Room-temperature egg whites whip faster and hold more air, which makes all the difference between nougat that's light and airy versus dense and gummy.
03 -
  • Oil your knife between cuts so the nougat slices cleanly without dragging, and if the pieces start sticking together, wipe the blade with a damp cloth and dry it immediately.
  • If you're nervous about pouring hot syrup into egg whites, use a glass measuring cup with a spout so you have better control and confidence in the process.
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