Cranberry Pistachio Nougat

Our Cranberry Pistachio Nougat is sweet and pillowy soft. Be sure to use your favourite type of honey in this recipe, as the flavour will really shine through.

Cranberry Pistachio Nougat

What you need:

  • 4 egg whites
  • 2 cups (500 mL) Redpath Granulated Sugar
  • 1 1/2 cups (375 mL) honey
  • 1 1/2 cups (375 mL) pistachios (shells removed)
  • 1 cup (250 mL) dried cranberries
  • 1 tbsp (15 mL) water
  • Pinch of salt
  • Pinch of cream of tartar

How to prepare:
1. Line a 9 x 13 inch baking pan with parchment paper and set aside.

2. In a large and thick-bottomed pot, stir together the sugar, honey, and water. Cook the mixture with a candy thermometer over medium-high heat until the temperature reaches 315°F (155°C), stirring every five minutes and then more often once the temperature exceeds 250°F (120°C). Note: The mixture will get very foamy and bubbly on top the hotter it gets – this is supposed to happen so don’t worry.

3. Once the mixture reaches 315°F (155°C) immediately remove it from the heat and transfer it to a new pot to prevent the mixture from cooking further. Allow it to cool down to 300°F (150°F) – this won’t take long, so watch carefully!

4. While the sugar mixture is cooking, add your egg whites, salt, and cream of tartar to the bowl of a stand mixer. Beat the mixture until firm peaks form.

5. Once firm peaks have formed, begin slowly drizzling in the cooled sugar mixture in a thin but continuous stream (still beating at a medium-high speed) until all of the sugar-honey mixture has been added. This step should take about 4 – 5 minutes, so take your time adding the sugar mixture.

6. Continue beating the mixture at medium-high speed until it has roughly tripled in volume. It will start out very golden in color but as it is whipped it will begin to turn ivory. Then mix in the pistachios and dried cranberries at a lower speed.

7. Scoop the mixture out into the prepared pan. The mixture will be very thick and sticky, so you may need a friend to hold the bowl while you scoop out the nougat. If you have some extra pistachios or dried cranberries you can sprinkle a handful over the top of the nougat.

8. Place a sheet of parchment paper on top of the nougat and use a rolling pin to help smooth out the nougat. Allow to cool for 3 hours, then flip the pan over and unmold the nougat onto a flat surface to continue cooling for another 3 hours.

9. Once the nougat has completely cooled, use a sharp knife to cut it into pieces. Run the knife under hot water before each slice to keep things from getting too sticky. Serve immediately. Store any leftovers in an airtight container in the fridge or freezer. To keep them from sticking together, place a sheet of parchment paper in between each layer.

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