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.


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


  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.


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. 


Let me know what you think of this recipe!x
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