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Homemade Pistachio Nougat

Recipe Level: Moderate to Advanced Recipes

This homemade Italian style pistachio nougat is soft, nutty and ultra chewy. It makes a sweet treat for the holidays and adorable edible gifts to give to family and friends.

Baked by Alie Romano

Professional Baker and Recipe Developer

* For best results, read the entire article. Every step matters, and I’ll provide helpful tips along the way!

Homemade Pistachio Nougat

Making candy in general isn’t the most difficult to do but it does require 100% of your attention for success, and that can be the difficult part. Don’t answer the phone, or reply to that text! You need to stay focused as one missed step can cause a flopped recipe. But I promise you it is worth it and it’s fun to learn how to make your own candy.

I’m here to help you along the way and to give you tips for a successful day of candy making! You may even enjoy disconnecting from the world while you get lost in the kitchen making your very own nougat. Once you get the hang of it, you’ll never buy store bought nougat again!

This homemade pistachio nougat is light, sweet, soft and chewy with pockets of crunchy pistachios and almonds. Who can stay no to that?!

Homemade Pistachio Nougat
Pistachio Nougat

Ingredients

Traditionally nougat is made 100% with honey. Here I’ve made my homemade pistachio nougat with half corn syrup and half honey as sometimes honey can be a little too strong in flavour and sweetness. I find the corn syrup evens out the honey. The pistachios and almonds balance the texture and sweetness in the recipe. The added step of toasting the nuts goes a long way. You can use all pistachios if you like, but it gets a little pricy so I like to add a more reasonably priced nut to the mix, like almonds. You can find all your favourite nuts at your local Bulk Barn foods store, where you can buy as little or as much as you like.

Homemade Pistachio Nougat
Homemade Pistachio Nougat

Tips For Successful Nougat

There are lots of tips that can further your success in candy making. Some are simple tips and others are more advanced. But one thing to remember is even the most advanced baker will have fails from time to time. So don’t be too hard on yourself and the more you make nougat the better you will get.

  1. Plan ahead and get all your ingredients and equipment ready. When making pistachio nougat there will be times of waiting and then all of a sudden you’ll need to do everything at once. Neither cooked sugar or whipped egg whites can sit and wait. Be prepared and have everything ready to go so you don’t miss a beat.
  2. Oil will be your best friend for working with sticky nougat; have some handy and a paper towel ready to go.
  3. Make sure your egg whites are at room temperature and your bowl is clean and grease free. This will help with whipping your egg whites to a meringue.
  4. Have a good quality candy thermometer. I prefer to use a digital thermometer reader but if you are using one that clips onto the pot make sure it isn’t touching the bottom of the pan.
  5. Do not stir the pot of boiling sugar.
  6. The sugar mixture needs to reach 280˚F (137˚C), not lower, not higher!
  7. Make sure to have the pan lined, oiled and well dusted with icing sugar and corn starch.
  8. When adding the boiling candy mixture to the egg whites, make sure to pour the liquid slowly and away from the whisk. Also make sure the mixer is on low speed.
  9. Make sure to keep the nuts warm before adding them to the nougat. Keep the nuts in the oven (with the heat turned off) while you wait to add them.
  10. Don’t rush the resting stage of the nougat. It needs lots of time to set.
Homemade Pistachio Nougat
Homemade Pistachio Nougat

How to Cut & Wrap Pistachio Nougat

    • Use a large sharp chef’s knife to cut slices of the nougat. It may be helpful to lightly oil the knife between each cut, as the nougat can be sticky and difficult to slice through.
    • Cut into squares, rectangles or long strips.
    • Only cut slices/pieces of nougat when ready to serve or to wrap; otherwise leave it in the pan so it holds its shape. Since nougat is soft and pliable it will loose its shape over time. Typically this won’t happen for a few days but if you want nice clean cuts it’s best to wait.
    • Use wax paper to create your own candy wraps. Cut large rectangles of wax paper and simply wrap a piece of nougat and twist the ends closed.

Storage

Store nougat in an airtight container in a cool dry place for up to 2 weeks. Separate layers of the nougat with parchment paper or wax paper to avoid sticking. 

How To Make Pistachio Nougat

Step One: In a heavy saucepan on medium heat combine 1 cup of the sugar, corn syrup, honey and water. Stir to dissolve the sugar. Turn the heat to high and bring to a boil (without stirring) and continue to boil until a candy thermometer reaches 280˚F (137˚C), approx. 5 minutes.

Step Two: At the same time your sugar mixture is boiling (approx. halfway through) beat the egg whites and the pinch of salt in a stand mixer with the whisk attachment. Beat until foamy and slowly add the remaining 3 teaspoons of sugar to the meringue. Whisk until soft peaks form. 

Step Three: With the mixer running, slowly and very carefully add the hot candy syrup to the meringue in a steady stream away from the whisk. Turn the mixer to high and beat until the meringue is thick, tacky and slightly cool, approx. 5 minutes. Add the vanilla and mix to combine. Pour half of the warm nuts into the meringue and mix the nuts in the mixture. Pour the other half of the nuts in and continue to mix. 

Step Four: Working quickly, pour the nougat mixture into the prepared pan. Let the nougat rest at room temperature for at least 4 hours or for best results let it sit overnight. 

Step Five: Cut slices of nougat using a large sharp knife and enjoy. If your knife is sticking to the nougat you may want to lightly oil it as well.

Homemade Pistachio Nougat
Homemade Pistachio Nougat
Homemade Pistachio Nougat
Homemade Pistachio Nougat

Or wrap pieces of nougat in wax paper to give as holiday gifts to friends and family. 

Homemade Pistachio Nougat
Pistachio Nougat
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Pistachio Nougat

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This Italian style pistachio nougat is soft, nutty and ultra chewy. It makes a sweet treat for the holidays and adorable edible gifts to give to family and friends.

  • Author: Alie Romano
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 60 1x
  • Category: Candy
  • Cuisine: Italian

Ingredients

Units Scale
  • 1 Tablespoon corn starch, sifted
  • 1 Tablespoon icing sugar, sifted
  • 1 cup pistachios, raw and hulled
  • 1/2 cup whole almonds
  • 1 cup plus 3 teaspoons granulated sugar, divided
  • 1/2 cup white corn syrup
  • 1/2 cup honey, light coloured
  • 1/4 cup water
  • 2 egg whites, at room temperature
  • a pinch of salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Read through the entire recipe and prep all your ingredients. When making candy you need to be well prepared and efficient as timing is very important.
  2. In a small bowl add corn starch and icing sugar, mix together.
  3. Line a 9×9 square pan with parchment paper and grease the paper with oil. Dust/coat the entire surface and sides of the paper with the corn starch mixture (leaving half of the mixture for the top of the nougat).
  4. Preheat the oven to 300˚F. Add the pistachios and almonds to a baking sheet and bake for 8 minutes. After the 8 minutes turn off the oven and leave the nuts in the oven to stay warm as you make the nougat. Give the pan a little shake to move the nuts around before you leave them.
  5. In a heavy saucepan on medium heat combine 1 cup of the sugar, corn syrup, honey and water. Stir to dissolve the sugar. Turn the heat to high and bring to a boil (without stirring) and continue to boil until a candy thermometer reaches 280˚F (137˚C), approx. 5 minutes.
  6. At the same time your sugar mixture is boiling (approx. halfway through) beat the egg whites and the pinch of salt in a stand mixer with the whisk attachment. Beat until foamy and slowly add the remaining 3 teaspoons of sugar to the meringue. Whisk until soft peaks form. 
  7. With the mixer running, slowly and very carefully add the hot candy syrup to the meringue in a steady stream away from the whisk. Turn the mixer to high and beat until the meringue is thick, tacky and slightly cool, approx. 5 minutes. Add the vanilla and mix to combine.
  8. Pour half of the warm nuts into the meringue. Lightly oil a sturdy spatula (this is so the meringue won’t stick to the spatula as you work) and mix the nuts in the mixture. Pour the other half of the nuts in and continue to mix. 
  9. Working quickly, pour the nougat mixture into the prepared pan. Lightly oil one hand and press the nougat evenly into the pan. 
  10. Evenly dust/coat the nougat with the remaining corn starch mixture. Let the nougat rest at room temperature for at least 4 hours or for best results let it sit overnight. 
  11. Cut slices of nougat using a large sharp knife and enjoy. If your knife is sticking to the nougat you may want to lightly oil it as well.

Notes

Store nougat in an airtight container in a cool dry place for up to 2 weeks. Separate layers of the nougat with parchment paper or wax paper to avoid sticking. 

Wrap pieces of nougat in wax paper to give as holiday gifts to friends and family. 

Nutrition

  • Serving Size: 1
  • Calories: 40
  • Sugar: 6.6g
  • Sodium: 11mg
  • Fat: 0.9g
  • Saturated Fat: 0.1g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 8.4g
  • Fiber: 0.2g
  • Protein: 0.5g
  • Cholesterol: 0

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I can’t wait to see what you’ve made! xo alie

FAQ’s

What is nougat?

Nougat is a soft chewy candy that is enjoyed on its own or can be added to candy bars and chocolate. Its primarily made with sugar, honey, whipped egg whites, and will have toasted nuts or sometimes chopped candied fruit.

How do you store pistachio nougat?

Store nougat in an airtight container in a cool dry place for up to 2 weeks. Separate layers of the nougat with parchment paper or wax paper to avoid sticking. Don’t cut nougat until ready to serve as it will lose its shape over a few days. Or wrap nougat in wax paper to make individual candies.

Is nougat gluten free?

Yes, traditional nougat is made with sugar, honey, egg whites, corn starch and vanilla extract. Nuts and candied fruit can also be added to nougat. It’s always good to check the ingredients as some store bought nougat may have added ingredients which contain gluten.

This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.

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Rose
4 months ago
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Can you freeze this recipe?






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Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

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