PISTACHIO NOUGAT CANDY RECIPES

PISTACHIO NOUGAT | RICARDO

Pistachio Nougat | RICARDO image

Sicilian in origin, this pretty confection was inspired by our colleague Lydia, who prepares nougat every year based on an old family recipe. Our version is a tribute to pistachios, whose delicate flavour works wonderfully in all manner of sweet treats. A lot of commercially made nougats have a powdery texture; we tested our recipe until we achieved the perfect balance—not too dry, not too sticky. Irresistible!

Provided by Ricardocuisine

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 8 dozen squares

Number Of Ingredients 9

Ingredients

2 cups (420 g) sugar
3/4 cup (180 ml) clear corn syrup
3/4 cup (180 ml) honey
1/4 cup (60 ml) water
1/4 tsp salt
2 egg whites, at room temperature
1/4 cup (55 g) butter, softened
2 tsp (10 ml) vanilla extract
1 cup (130 g) pistachios, shelled and roasted

Steps:

Pistachio Nougat

EASY PISTACHIO-CRANBERRY NOUGAT | MARTHA STEWART

Easy Pistachio-Cranberry Nougat | Martha Stewart image

Nougat is a classic Mediterranean confection that normally requires fussing over a pot of molten sugar with a candy thermometer. Our express version is as simple to make as rice-cereal treats and the result is an elegant treat with a soft, taffy-like chew.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Total Time 2 hours 15 minutes

Prep Time 10 minutes

Yield Makes about 32 pieces

Number Of Ingredients 6

Ingredients

Nonstick cooking spray, for pan
1 cup dry milk powder, plus more for dusting
1 stick unsalted butter
1 bag (10 ounces) mini marshmallows, or full-size marshmallows, cut into pieces
3/4 cup dried cranberries
3/4 cup pistachios

Steps:

Spray an 8-inch square baking pan with cooking spray; line with parchment, leaving a 2-inch overhang on two sides. Spray parchment and dust with milk powder. Melt butter in a medium saucepan over medium heat. Add marshmallows and cook, stirring, until melted, about 2 minutes.
Stir in milk powder, then cranberries and pistachios. Transfer to prepared pan, pressing or spreading to evenly fill. Lightly dust top with more milk powder. Let stand until set, at least 2 hours.
Use overhangs to lift nougat out of pan. Cut as desired (we made strips slightly less than 1/2 inch wide, then cut them in half again to create about 4-by-3/4-by 1/2-inch pieces). Store between layers of parchment or waxed paper at room temperature in an airtight container up to 2 weeks.

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When ready to serve cut into small squares and enjoy.

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1. Line a 23cm x 23cm baking tin with rice paper and preheat the oven to 100ºC/gas ¼.
2. Put the glucose, sugar, honey and 100ml of water in a pan along with a thermometer and set it over a medium heat.
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