Fluffy Pistachio Nougat

1000g    sugar

350g       glucose

300g       water

300g       egg whites

10g         kosher salt

500g       pistachio paste


  1. In a medium saucepan, combine sugar, glucose, and water. Place over medium heat and bring to a boil.
  2. Place the egg whites in the bowl of the hobart mixer. When the sugar solution comes to a boil, turn the mixer on speed 2. Prop up one side of the mixing bowl using a c-fold so that the attachment touches the bottom
  3. Cook the sugar solution to 135 degrees c. Make sure that the egg whites are fully whipped to a dry, stable stage, without overwhipping.
  4. Once the sugar reaches 135 degrees ce, turn the mixer to speed 3 and begin pouring the sugar solution down the side of the bowl making sure it doesn’t touch the whisk. Use the torch to gently heat the residual sugar off the side of the bowl.
  5. Turn the mixer back to speed 2 and let it mix for 18 minutes.
  6. Parchment line and spray a flat half sheet tray.
  7. Once the 18 minutes has elapsed, add the pistachio puree and fold in using a bowl scraper until evenly combined.
  8. Spread evenly into the prepared half sheet tray using pan spray to avoid ripping the nougat.
  9. Cover with a sprayed half sheet of parchment, wrap, and allow to crystallize overnight. The texture should be like the filling of a 3 muskateers bar.


Variations – Replace 500g Pistachio Puree with:

500g       Peanut Butter

450g       Tahini

425g       Praline Paste – 50g FreezeDried Banana Powder

400g       Chocolate dark-

400g       Chocolate White  + 25g cocoa butter melted together until smooth

400g       Chocolate Milk – 50g cocoa powder melted together until smooth

200g       White chocolate + 100g malted milk powder

5 Responses to “Fluffy Pistachio Nougat”

  1. Susan Winegar

    I’ve made recipe twice ~ chocolate and pistachio. Both times I end up with white, rubbery (inedible) white specs in the nuget. I’ve thought maybe my glucose was dated, bought a new jar for 2nd attempt and the same thing happened. Any idea why this might have occurred?

    • Dana Cree

      Susan! as someone who has failed at this recipe more times than I can count, I had the same thing happen when I over whipped the egg whites. It took me many, many tries to find the sweet spot between under whipped, and over whipped eggs, before adding the sugar. If they aren’t whipped enough the nougat droops and is marshmallowy, and if they are over whipped, it’s dry, brittle, and has flecks of white egg protein in them. The specifics of the time, and mixer speed in this recipe were the details that led me to repeated success on the equipment I have in my kitchen. Play around a little with the times, with this as your goal…… you want the eggs to be a perfect soft peak, foamy through and through, and opaque, just starting to hold peaks at the same moment the syrup reaches the correct temperature. Also, never stop the mixer from running once you start whipping the whites. If the eggs are whipped and the mixer stops, the protein in the egg whites will seize, and tightly bundle themselves up, essentially curdling. It is irreversible. If you need to slow the whipping of the whites to wait for the syrup, just turn the mixer down, but keep the whip moving. I hope this helps!


Leave a Reply

  • (will not be published)