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Soft & Chewy Nougat with Pistachios and Cherries Recipe

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4.3 from 59 reviews

This Soft & Chewy Nougat with Pistachios and Cherries is a delightful, chewy confection that balances sweet honey and sugar with crunchy nuts and juicy dried cherries. Perfect as a homemade treat or gift, this recipe yields tender nougat with a rich, nutty flavor and bursts of fruity sweetness, finished with optional wafer paper for an authentic touch.

Ingredients

Dry Ingredients

  • 1¼ cups unsalted pistachios in their skins (or other nuts)
  • 1¼ cups dried cherries (or other dried fruit, chopped if larger than an almond)
  • ¼ teaspoon salt

Wet Ingredients

  • 2 large egg whites (room temperature)
  • 1⅓ cups sugar
  • 1 cup honey
  • 2 teaspoons vanilla extract

Others

  • 2 sheets thin 8.5×11 wafer paper (aka rice paper / nougat paper) [optional but highly recommended]
  • Baking spray, butter, or oil for greasing

Instructions

  1. Prepare the Nuts: Roast the pistachios in a dry pan over medium heat until fragrant and lightly toasted, about 3–5 minutes. Allow them to cool completely before mixing into the nougat.
  2. Prepare the Baking Pan: Line an 8×8 metal baking pan or glass baking dish with parchment paper. Spray or grease it lightly with baking spray, butter, or oil. Optionally, place a sheet of wafer paper at the bottom of the pan for easy removal and traditional texture.
  3. Beat the Egg Whites: In a stand mixer fitted with a whisk attachment (or using a hand blender fitted with whisks), whip the 2 room-temperature egg whites with ¼ teaspoon salt until stiff peaks form. Set aside while you prepare the sugar syrup.
  4. Cook the Sugar Syrup: Combine 1⅓ cups sugar and 1 cup honey in a 3-4 quart pot. Attach a candy thermometer to the pot and cook the mixture over medium heat, stirring gently until the sugar dissolves. Let it boil without stirring until the thermometer reads 250°F (hard ball stage), which usually takes about 8–10 minutes.
  5. Add Sugar Syrup to Egg Whites: With the mixer running on medium speed, slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream. Continue whipping until the mixture thickens, becomes glossy, and cools down—about 8–10 minutes.
  6. Incorporate Flavorings and Nuts: Add 2 teaspoons vanilla extract, the roasted pistachios, and dried cherries to the nougat mixture. Fold gently with a sturdy spatula to combine everything evenly.
  7. Spread and Set the Nougat: Immediately pour the sticky nougat into the prepared baking pan over the wafer paper. Optionally, lay another sheet of wafer paper on top. Use an offset spatula to spread and flatten the mixture evenly.
  8. Cool and Slice: Allow the nougat to cool and set at room temperature until firm, about 2 hours. Once set, remove from the pan by lifting the parchment paper, then cut into desired pieces using a large knife. Wrap pieces individually in wax paper if desired for storage.

Notes

  • Using wafer paper is optional but highly recommended to prevent sticking and to create authentic nougat texture.
  • Make sure egg whites are at room temperature for better volume when whipped.
  • Roasting nuts enhances their flavor and crunch in the nougat.
  • The candy thermometer is essential for ensuring the sugar syrup reaches the correct stage for chewy nougat.
  • Store nougat in an airtight container at room temperature for up to two weeks.

Find it online: https://recipethrive.com/soft-and-chewy-nougat-with-pistachios-and-cherries-recipe/