Pistachio Nougat Candy (Print Version)

A chewy sweet with roasted pistachios and dried apricots, cherries, and cranberries for a flavorful bite.

# What 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 or glucose 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

# How to Make It:

01 - Line an 8 x 8-inch baking pan with edible wafer paper or parchment, leaving an overhang for lifting.
02 - In a medium saucepan, combine sugar, corn syrup, honey, and water. Stir over medium heat until sugar dissolves. 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 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.

# Additional Tips::

01 -
  • It looks like you spent hours in a professional kitchen, but the technique is surprisingly straightforward once you understand the science.
  • Homemade nougat tastes infinitely better than store-bought—lighter, fresher, with pistachios that actually crunch.
  • You can customize the fruit and nut combinations endlessly, making it perfect for dietary preferences or what you have on hand.
  • This is the gift that makes people genuinely impressed, the kind they remember months later.
02 -
  • The candy thermometer is non-negotiable—guessing the temperature will lead to either hard candy or sticky goo, and neither is forgiving.
  • If your nougat comes out grainy instead of chewy, the syrup likely crystallized; next time, use a wet pastry brush along the pan sides while cooking to prevent sugar crystals from forming.
  • Room temperature egg whites are essential because cold ones won't whip properly and warm ones risk cooking when the syrup hits.
03 -
  • If your nougat cracks when you cut it, it's likely too cold or was beaten too much—next time, let it sit at room temperature a bit longer and avoid over-folding the fruit and nuts.
  • A bench scraper or old credit card dipped in oil works better than a traditional knife for cutting clean edges without dragging the nougat.
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