If you have natural pistachios, start by toasting them: arrange them on a baking sheet lined with parchment paper and place them in a preheated oven at Bake at 180°C for about 10 minutes. This step enhances their fragrance and makes them even crispier. Once removed from the oven, let them cool and chop them coarsely: they should remain in visible pieces, so every bite of the nougat will be rich and satisfying.
In a heavy-bottomed saucepan, combine the honey, sugar, and water. Bring to a boil, stirring gently. This is where a kitchen thermometer comes in: you should reach about 150°C (the so-called “hard caramel” stage). If you don’t have a thermometer, watch the mixture carefully: it will become golden, runny, and release an intense aroma of caramelized honey. Be very careful, as hot sugar can burn easily.
While the syrup is cooking, take a clean bowl and beat the egg whites with a pinch of salt. This little trick will make them more stable. You should obtain firm, glossy peaks, ready to receive the boiling syrup.
4. Combine the syrup and egg whites
Now comes the most delicate but also most magical part of the recipe: drizzle the boiling syrup over the beaten egg whites, continuing to mix with an electric whisk or stand mixer at medium speed. The heat from the syrup will “cook” the egg whites, transforming the mixture into a dense, glossy, and fragrant mass. If desired, split the vanilla bean and add the seeds to give your nougat an extra touch of flavor.
When the mixture is smooth and still warm, add the chopped pistachios. Stir gently with a spatula, trying to distribute them evenly. This is the secret to a rich nougat, where each slice contains just the right amount of dried fruit.
Line a rectangular mold with parchment paper. Pour the mixture and smooth it out with the back of a slightly damp spoon (so it doesn’t stick). Cover with another sheet of parchment paper and press lightly to compact.
Let the nougat rest at room temperature for at least 4 hours, but ideally overnight. Once hardened, carefully remove it from the mold, dust with powdered sugar, and cut into cubes or bars.
You can customize the nougat by adding hazelnuts, almonds, or mixed dried fruit, or flavor it with a pinch of cinnamon.
For an even more elegant effect, you can cover it with melted dark chocolate: the bittersweet contrast will be spectacular.
Store it in an airtight container, away from heat and humidity: it will last for several days, maintaining its fragrance.
👉 And now it’s your turn: make this homemade pistachio nougat and be amazed by its deliciousness. It’s a dessert that wins you over at first bite and that, I’m sure, will become a must-have at your parties and in your daily moments of sweetness.
