Making nougat might seem a little complicated but it's fairly easy to master. Our pistachio and honey nougat would make the perfect homemade Christmas gift.
If you are looking for more nougat recipes for Christmas, these are some of our favourites.
• Christmas nougat- Use you favourite unsalted nut in this nougat recipe - we've also added cranberries to make them extra festive.
• Nougat ice cream pandoro - We've filled a pandoro, an Italian sweet bread, with an easy, no churn nougat inspired ice cream. It's a show-stopper.
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Yields:
60
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
92
Ingredients
Edible wafer/rice paper sheets, enough for 2 layers, roughly 20.5cm x 29cm (8in x 11½in)
About 40 (1½oz) cornflour
3
large egg whites
300
(11oz) runny honey
600
(1lb 5oz) granulated sugar
75
(3oz) icing sugar
300
(11oz) shelled pistachios
Directions
Step 1
Arrange some of the wafer/rice paper in the base of a large roasting tin to make a rough A4 shape - cover any gaps and try to minimise overlaps. Ideally there should be space around the wafer/rice paper so eventually the nougat doesn't stick to the sides of the tin.
Step 2
Sprinkle the cornflour over a section of a clean work surface (if heatproof, otherwise sprinkle over a large clean baking sheet). Next pour egg whites into the bowl of a freestanding mixer fitted with a paddle attachment (see GH tip).
Step 3
Measure the honey into a medium pan and add the granulated sugar. Heat gently, stirring, to dissolve the sugar, then turn up the heat and boil until the mixture hits 315°F (157°C) - carefully swirling the pan occasionally to distribute the heat. Take pan off the heat and set aside, carefully stirring/swirling occasionally, until the mixture cools to 300°F (148°C).
Step 4
Meanwhile beat the egg whites until fairly stiff, then add the icing sugar and beat until combined. With the motor running on low, gradually add the hot sugar mixture (cooled to 300°F/148°C) and continue beating (turn up the speed to high) until the mixture is pale, looks stretchy and is beginning to come away from the sides of the bowl - about 3-4min.
Step 5
Beat in the pistachios then scrape the mixture on to the cornflour-covered surface and using a spatula or palette knife fold it back on itself a few times, shaping into a rectangle measuring roughly the size of your wafer/rice paper. Tap off excess cornflour and transfer to the tin, patting it to fit on top of the wafer/rice paper. Press on another layer of wafer/rice paper (brush nougat with a little water if the paper isn't sticking) and leave to set overnight.
Step 6
Tip on to a board and using a large sharp knife, cut into smallish pieces to serve.
Step 7
To store: Keep the nougat squares (or uncut slab) in an airtight container at room temperature. If cut into pieces, separate the layers with baking parchment. To gift, slice (if needed), then bag or box.
Step 8
Can’t find wafer/rice paper? Look no further than lakeland.co.uk (where its called edible wafer paper), £5.69 for 12 sheets measuring 18cm x 28cm (7in x 11in).
GH Tip
If you don't have a freestanding mixer, then whisk the egg whites in a very large heatproof bowl using a handheld electric whisk. Quickly (but carefully!) add the hot sugar mixture then immediately continue to beat mixture (start on low speed and work up) until it looks pale, stretchy and is beginning to come away from the sides of the bowl - about 8min. Stir in the pistachios and complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
