Middle Eastern Sweets Middle EasternMedium

Pistachio Nougat Candy

Name: Pistachio Nougat Candy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 servings
Cuisine: Middle Eastern
Ingredients: 1½ cup (500 g) honey; ¼ cup (60 ml) water; 3 large egg whites, room temperature, at room temperature; ½ cup (60 g) powdered sugar, sifted; ¼ teaspoon (1½ g) salt; 1 teaspoon (5 ml) vanilla extract; 1½ cup (180 g) unsalted roasted pistachios, roughly chopped, unsalted, roasted, roughly chopped; ½ cup (80 g) candied citrus peel, finely chopped, finely chopped; ½ cup (60 g) cornstarch, for coating and dusting; 1 tablespoon (15 ml) neutral oil (vegetable, canola, or light olive oil), for oiling the pan

From the MyKitchenBank Kitchen

A traditional Middle Eastern nougat made by folding whipped egg whites into a hot honey syrup, then studded with roasted pistachios and candied citrus peel. The result is an airy, chewy candy with a delicate crumb and subtle floral sweetness. Cut into pieces and dusted with cornstarch to prevent sticking.

Prep: 20 min
Cook: 15 min
Wait: 8 hr
Total: 8 hr 35 min
Makes: 24 pieces (about 1 pound / 450 g)

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Steps

Before you start

Have all ingredients weighed and ready before you start cooking—the process moves quickly once the honey syrup reaches temperature
Line an 8×8-inch (20×20 cm) square pan with parchment paper, then lightly oil it with neutral oil
Bring egg whites to room temperature (about 30 minutes out of the fridge)
Have a candy/deep-fry thermometer ready and test it in boiling water first

1
Heat honey syrupOven 300°F / 150°C
- In a large heavy-bottomed saucepan, combine honey and water.
- Bring to a boil over medium-high heat, stirring occasionally to combine.
- Once boiling, stop stirring and insert a candy thermometer.
- Continue cooking without stirring until the mixture reaches 300°F (149°C), about 12–15 minutes.
- This temperature is the hard-crack stage and creates the right texture for nougat.
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Ready when: Thermometer reads 300°F (149°C); syrup is amber and smells caramelized
Tip: Do not stir once boiling—this causes crystallization. If you see crystals forming on the sides, brush them down with a wet pastry brush.
2
Whip egg whites
- While the honey cooks, place room-temperature egg whites in the bowl of an electric mixer fitted with a whisk attachment.
- Beat on high speed until stiff peaks form, about 3–4 minutes.
- Add sifted powdered sugar and salt, and whip for another 30 seconds until fully incorporated.
- The mixture should be glossy and hold firm peaks.
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Ready when: Egg whites reach stiff peaks; mixture is white and glossy
Tip: Any grease or yolk in the bowl will prevent the whites from whipping—use a scrupulously clean mixer bowl and whisk.
3
Combine hot syrup and egg whitesOven 300°F / 150°C
- When the honey syrup reaches 300°F, remove it from heat and let it cool for exactly 30 seconds (this prevents the eggs from cooking too much and making the nougat grainy).
- With the mixer running on low speed, slowly pour the hot honey syrup down the side of the bowl in a thin stream while beating constantly.
- This takes about 2 minutes; go slowly to avoid spattering.
- Once all syrup is added, increase speed to medium-high and beat for 2–3 more minutes until the mixture thickens, lightens in color, and becomes harder to stir.
- It should look pale beige and creamy.
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Ready when: Mixture is pale, thick, creamy, and pulls away from the bowl sides when the whisk moves through it
Tip: Do not add the syrup all at once or you'll cook the egg whites and get a grainy texture. Patience here makes the difference.
4
Fold in pistachios and peel
- Remove the bowl from the mixer.
- Add vanilla extract, then use a rubber spatula to fold in the chopped pistachios and candied peel in two additions, gently folding until just combined.
- Do not overmix—folding preserves the airy structure.
- The nougat should be thick and chunky, not smooth.
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Ready when: Pistachios and peel are evenly distributed throughout; no more streaks of plain nougat
Tip: Overmixing deflates the nougat and makes it dense instead of airy. Fold gently and stop as soon as everything is combined.
5
Press into pan
- Scoop the thick nougat mixture into the prepared oiled 8×8-inch pan.
- Using a lightly oiled rubber spatula or your oiled hands, press it into an even layer, about ¾ inch thick.
- Smooth the top but don't compress it too much.
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Ready when: Nougat fills the pan evenly and is level on top
Tip: Oil your hands and tools well so the sticky nougat doesn't cling; this also creates a nice smooth surface.
6
Set and cut
- Let the nougat rest uncovered at cool room temperature (65–72°F / 18–22°C) for at least 8 hours, or until firm enough to cut cleanly.
- Using a sharp oiled knife or bench scraper, cut the nougat into 24 pieces (a 6×4 grid works well).
- Wipe the knife between cuts and re-oil it frequently to prevent sticking.
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Ready when: Nougat is firm to the touch and cuts cleanly without crumbling or sticking to the knife
Tip: Humidity affects setting time—in very humid conditions, it may take longer. If nougat remains too soft after 8 hours, refrigerate it for 2–3 hours, then cut.
7
Coat with cornstarch
- Place cornstarch in a shallow bowl.
- Toss each piece of nougat in the cornstarch to coat all sides lightly, shaking off excess.
- This prevents the pieces from sticking together during storage and gives them a pleasant, subtle texture.
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Ready when: Each piece is lightly dusted with cornstarch; excess powder is shaken off
Tip: Don't skip this step—it's essential for preventing the nougat from clumping and makes it easier to eat.

Good to know

Tips

A candy thermometer is essential—nougat is all about precise temperature. The difference between 290°F and 310°F dramatically changes the texture.
Room temperature is critical for both egg whites and the nougat-setting environment. Cold eggs won't whip properly, and warm rooms will prevent proper setting.
If your nougat turns out grainy, it's usually because the honey syrup was poured too quickly into the whipping eggs, or the syrup was cooled too long before adding. Practice makes perfect.
For a gift, cut the nougat into smaller 1-inch pieces, wrap individually in wax paper, and twist the ends—very festive and practical.

Make ahead

Nougat can be made up to 2 weeks ahead and stored properly (see storage). It actually improves after a day or two as the flavors meld.

Storage & reheating

Room temperature: In an airtight container lined with parchment or wax paper, separated by layers of wax paper, for up to 2 weeks. Keep away from heat and humidity. Refrigerator: Not recommended (humidity will soften the nougat). Freezer: Wrap individual pieces in wax paper, then place in an airtight container, for up to 3 months. Thaw at room temperature for 1 hour before serving; do not open the container while thawing to prevent condensation.

Substitutions

unsalted roasted pistachios, roughly chopped → blanched almonds or roasted cashews. Use the same weight. Almonds will be more delicate in flavor; cashews slightly richer. Chop to similar size.
candied citrus peel, finely chopped → dried apricots, finely chopped, or chopped dried rose petals. Apricots add tartness; rose petals add a floral note traditional in some Middle Eastern nougat recipes. Use the same weight.
vanilla extract → orange extract, rose water, or a pinch of ground cardamom. Use 1 teaspoon orange extract or ½ teaspoon rose water, or ¼ teaspoon ground cardamom for a more traditional Middle Eastern flavor profile.
honey → light corn syrup mixed with sugar (¾ cup / 180 ml light corn syrup + ½ cup / 100 g granulated sugar). This is not traditional but works if honey is unavailable. The nougat will be slightly less flavorful but the texture will be similar.