Nougat is a classic crowd pleaser and with this festive recipe, everyone will be asking for more.
Here’s what Wikipedia says:
“Nougat is a term used to describe a variety of similar confectioneries made with sugar or honey, roasted nuts(almonds, walnuts, pistachios or hazelnuts are common, but not peanuts) and sometimes chopped candied fruit. The consistency of nougat can range from chewy to hard depending on its composition, and it is used in a variety of candy bars and chocolates.
There are two basic kinds of nougat: white and brown. White nougat is made with beaten egg whites and is soft, whereas brown nougat (called nougatine in French) is made with caramelized sugar and has a firmer, often crunchy texture.”
This recipe is good, but nougat has the consistency of the gummy candy. I was looking for something different, more crunchy, I guess. If you have some good recipes for the perfect nougat please, please, please let me know, my family loves them.
Cranberry and Pistachio Nougat with Rose Water
This recipe also calls for edible rice paper, also known as wafer paper. The rice paper helps prevent the nougat from sticking to everything and makes it easier to cut, serve, and store the candy. It can often be found in Asian food markets and in some gourmet stores or purchased online. I did not have it, so I did it without it, next time I am going to use it. If you cannot find any, line your pan with parchment paper or foil and spray it thoroughly with nonstick cooking spray. I did.
- 1/2 cup dry cranberries
- 3/4 cup whole almonds, toasted
- 3/4 cup whole pistachios, toasted
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup honey
- 1/4 tsp salt
- 1/4 cup water
- 2 egg whites, room temperature
- 2 tsp vanilla extract
- pink food coloring
- 1/4 cup (1/2 stick) softened butter
- 1 tsp rose water
- You also need:
- edible rice paper
- candy thermometer
- large stand mixer with a whisk attachment
Place the sugar, corn syrup, honey and water in a large heavy saucepan over medium heat. Stir constantly until the sugar dissolves, then use a wet pastry brush to wipe down the sides of the saucepan to prevent sugar crystals from forming. Insert a candy thermometer and continue to cook the syrup, without stirring, until the candy thermometer reads 252 degrees.
When the sugar syrup is nearing the proper temperature, begin to beat the egg whites until they are opaque with firm, stiff peaks.
Once the sugar syrup is at 252, carefully remove 1/4 cup of syrup and keep the rest of the syrup on the heat. With the mixer running, slowly pour the hot 1/4 cup of syrup in a thin, steady stream into the egg whites. Beat the whites at high speed for few minutes until they hold firm peaks.
While the egg whites are being beaten, continue to cook the rest of the sugar syrup until the thermometer reads 315 degrees.
Once the syrup reaches 315 degrees, remove the pan from the heat. With the mixer running, pour the hot syrup slowly into the egg whites. Beat the whites on high until they hold the mixture is glossy and a thick ribbon forms when the whisk is lifted from the bowl.
Stop the mixer and add the vanilla extract, pink food coloring, rose water, salt, and butter. Turn the mixer back on until a thick ribbon forms when the whisk is lifted from the bowl. Remove the bowl from the mixer and stir in the nuts by hand.
Prepare your pan by spraying it with nonstick cooking spray and lining the bottom with rice paper. If you don't have rice paper, line the pan with parchment paper or foil and spray it thoroughly with nonstick cooking spray.
Scrape the nougat into the prepared pan. It will be stiff! Use a rubber spatula to scrape the candy from the sides of the bowl. Spray your hands with nonstick cooking spray and press the candy into a thin, even layer. Allow the nougat to set overnight.
When you are ready to cut the nougat, spray a knife with nonstick cooking spray and run it along the edges of the pan to loosen the candy. Turn the nougat out onto a cutting board. Using a knife sprayed with nonstick cooking spray cut the nougat into small squares or rectangles.
Your nougat is now ready to eat! If you will not be serving it immediately, it is a good idea to wrap the pieces in waxed paper so that they do not spread and stick together. Store the nougat in an airtight container at room temperature for up to a week.
MarinaMarch 7, 2012 at 2:30 am
Lovely post! I like your dome stand, so elegant…
YelenaMarch 7, 2012 at 2:37 am
Marina, thank you, I have four of them, they are so beautiful-))
Kit @ i-lostinaustenMarch 7, 2012 at 8:39 am
Wow! What a lovely post!
MedejaMarch 7, 2012 at 10:12 am
They looks so gorgeous and so lovely!!!
AnonymousMarch 7, 2012 at 1:35 pm
What a lovely twist on nougat – rosewater must land it such a subtly sweet note 🙂
betiMarch 7, 2012 at 11:55 pm
it looks beautiful and with a lovely color, making nougat seems pretty easy and delicious
AmbikaMarch 8, 2012 at 12:11 am
Stunning! Absolutely beautiful nougats! Would love to try this recipe!
The Head CatererMarch 20, 2012 at 8:58 pm
How nice do these look. my wife would go mad for this , she loves nougats.They look devine. lovely photo.
DeniseApril 2, 2012 at 11:50 pm
Oh these look beautiful!! I love nougat! I wonder if it's possible to make without corn syrup? Do you happen to know if something else would substitute for it?
Denise @ Creative Kitchen
YelenaApril 3, 2012 at 1:13 am
Hello Denise, how good is for you step by-)) Nice to hear from you. I love nougat myself, unfortunately there are not many recipes of nougat, specially without corn syrup. If you find one, let me know-)))
Inês SeabraApril 10, 2012 at 1:26 pm
These look so pretty and delicious!
I'm from Portugal and around here the most common nougat, the one you can find in every store, is actually peanuts.
SusanNovember 26, 2012 at 9:19 pm
Definitely get the rice paper, it's edible.
aissaoui bennani AminaJanuary 25, 2013 at 5:52 pm
this nougat is soo beautiful and yummy
do you have this same recipie in grams please
thank you so much
MackenzieDecember 17, 2018 at 6:07 am
I attempted to make this today and after adding the rose water, butter and vanilla it was too runny and would not turn back into ribbon form after beating with stand mixer. After letting it cool in the fridge over night, and thawing it was too runny to serve. What can i do next time
Yelena StrokinDecember 17, 2018 at 7:24 am
To make these treats you need to have a candy thermometer. Syrup should be correct temperature or it is going to be too runny.