It’s time to make more treats the kids have never tried before!
Today we’ll be tackling Chewy Christmas Nougat [with pistachios and dried berries].
This recipe took FOREVER to formulate…so, please, enjoy!!!!

Print Recipe

Chewy Christmas Nougat [with Pistachios and Dried Cherries]

an adaptation of flavour profiles and recipes from Bon Appetit, Anna Olson, and Gail Monoghan

Author: Roseanne Carrara, The Lunchbox Season

Equipment

Plastic wrap
Thin rice paper* for candy making or parchment & baking spray, butter, or oil
Candy Thermometer
Stand mixer
Wax paper [optional]

Ingredients

1 1/2 c unsalted pistachios in their skins
1 c dried cherries cranberries, or currants, or a mix [we used cherries]
2 c sugar
1 c light corn syrup
1/2 c honey [or more corn syrup]
1/2 tsp salt
1/4 c water
2 egg whites from large or extra large eggs
2 tsp vanilla
1/4 c unsalted butter room temperature
gel or liquid food colour [optional we used green]

Instructions

In an oven set to 350, roast pistachios until just light golden brown in patches, for about 7-10 minutes.
While pistachios are roasting, prepare an 8x8 in pan as follows:
Coat an 8x8 square baking pan in plastic wrap large enough to enable you to lift nougat out of pan after cooling.
If using rice paper, cut 2 sheets of rice paper to 8x8 squares and set them aside.
If using parchment, cut 1 sheet of parchment to 8x8, insert into pan and grease or spray with baking spray.
When pistachios have finished roasting, let cool and chop coarsely [if desired].
Set aside in a bowl with the dried fruit.
In a heavy 3-4 qt pot, over medium heat, mix sugar, syrup, honey, salt and water until the sugar dissolves completely.
Insert and attach candy thermometer.
Continue to cook while stirring until the syrup reaches 250F.
In the meantime, as the syrup is heating, beat the egg whites with the whisk of a stand mixer at high speed to soft peaks.
When the syrup has reached the 250, remove syrup from the burner for a moment and pour .25 c of the syrup into a measuring cup.
Return the pot of syrup to the burner.
Turn the mixer back on to high speed and gradually pour that .25 c of the syrup over the egg whites.
Continue to beat at high speed as you heat the pot of syrup to the stove to 295F.
You should continue to run the mixer on high for about 5 minutes, stopping when the mixture has become stiff again.
When the remaining syrup has reached 295 and with the mixer turned back to high speed [if it has been off] pour the syrup slowly over the egg mixture as it beats.
Mixture will puff up momentarily. And, yes, it will be golden brown.
Beat again, adding the soft butter and extract, until the mixture is stiff and can hold its shape [another 5 mins].
Add drops of food or gel colouring if desired.
Stir in toasted pistachios and dried fruit with the mixer or with a rubber spatula to distribute.
If using rice paper, line bottom of pan with 1 8x8 square of rice paper.
Pour nougat into baking dish.
Use a spatula to attempt to distribute the nougat evenly into the dish.
If using rice paper, line top of nougat with 1 8x8 square of rice paper.
You can press down a bit on the rice paper to make the surface flat.
Let cool for at least 2 hours.
[If, after several hours, the nougat doesn't seem to hold its shape, place it on a baking tray in a very low heat oven for several hours. It is unlikely that this will be necessary.]
Slice into desired portions with a sharp, hot, dry knife.
For that extra Christmas polish, wrap portions in rectangles of waxed paper and twist edges.
Store in an airtight container or tin.

Notes

*Toronto folks: we found rice paper right in our own neighbourhood at Madame Gateaux, 2034 Danforth

This recipe has been revised. The original high temp for the nougat was 305, but I found that to make the nougat too sticky.

Also, please note, this nougat never really turns "white" like the classic "Torrone" you see in the shops. This is why I like to add gel food colour.