Making candy and confections can be a bit intimidating. But nougat [aka “Torrone”] can be a great starting point. Here’s my streamlined recipe for a soft nougat with pistachios and dried cherries. It’s a good idea to read the recipe through a few times from start to finish, as you’ll need to work quickly and efficiently while transferring the nougat from the mixer to the pan. Of course, feel free to mix up your nuts and dried fruits according to your taste. And, while it’s optional, it’s a really good idea to get your hands on some wafer paper to make nougat rather than relying on parchment. It’s just that chewy – and delicious.

Print Recipe

Soft & Chewy Nougat with Pistachios and Cherries

Servings: 12 4-by-1⅓-inch bars OR 60-72 small bites

Equipment

• parchment paper
• pan for roasting nuts
• 8×8 metal baking pan or glass baking dish
• baking spray, butter, or oil
• 2 sheets thin 8.5×11 wafer paper, aka rice paper / nougat paper [OPTIONAL, but HIGHLY RECOMMENDED]*
• 3 to 4 quart pot
• candy thermometer
• sturdy spatula
• stand mixer fitted with a whisk [or a large bowl and a hand blender fitted with whisks]
• offset spatula for spreading [optional, but effective]
• cutting board
• large knife
• wax paper [optional, for wrapping]

Ingredients

• 1¼ c unsalted pistachios in their skins [or other nuts]
• 2 egg whites from large or extra large eggs [room temperature]
• ¼ tsp salt
• 1⅓ c sugar
• 1 c honey
• 1¼ c dried cherries [or other dried fruit, chopped, if larger than an almond]
• 2 tsp vanilla

Instructions

BEFORE YOU BEGIN, READ THIS RECIPE FROM START TO FINISH!

• In an oven set to 350℉, on a parchment-lined pan, roast pistachios until just light golden brown in patches, for about 8-10 minutes.

While pistachios are roasting, prepare an 8×8 in pan as follows:

• Line an 8×8 square baking pan in two strips of parchment cut to overhang the pan both horizontally and vertically, enabling you to lift the nougat out of pan after cooling.
• If you are not using wafer paper, thinly coat the entire surface inside the parchment-lined pan with baking spray, butter, or vegetable oil.

  If you are using wafer paper, before you apply it, carefully butter or oil the four inside side/vertical edges of the parchment lined pan. Then, cut 2 sheets of rice paper into 8×8 squares. Set one aside for after you make the nougat. Set the other one, "nubbly side up" in the bottom of your parchment-lined pan.

Make the Nougat

• When the pistachios have finished roasting, set them aside and gather the rest of your ingredients.
• In a stand mixer fitted with a whisk, beat the two egg whites and the salt at a high speed until they form soft peaks. Then, turn off the mixer.
  
• Fit a heavy 3-4 quart pot with a candy thermometer and, over medium heat, stir the sugar and honey with a heat-safe spatula.
  
• Continue to cook and stir the mixture until it reaches 280℉. This will keep the syrup from boiling over or browning until it starts to "candify."
  
• Once the mixture reaches 280℉, allow the syrup to heat on its own WITHOUT stirring until the thermometer reaches at least 295℉ and no higher than 295℉.*** Then, remove the pot of syrup from the stove and turn off the heat.
  
• Turn the mixer with the egg whites back on to low speed and slowly stream the syrup into the side of the mixer's bowl, avoiding the whisk(s). The mixture will look golden/brownish at first, but it should turn white as you whip the nougat.
  
• With all the syrup added, turn the mixer back on to a high speed and whip 4-6 minutes until glossy and pulling away from the sides. [Less powerful mixers may take 6-8 minutes.] The mixture should be thick and ribbony.
  
• Add the vanilla and mix just to combine, about 20 seconds.
  
• WORKING QUICKLY, remove the bowl from the mixer and use a spatula to stir in the toasted pistachios and dried fruit until just combined.
  
• WORKING QUICKLY, use a spatula or large spoon to transfer the nougat from the mixing bowl into the prepared pan. [If the mixture is too sticky, try dipping a large metal spoon in scalding water, drying it, and scooping the nougat out of the mixing bowl.]
  
• WORKING QUICKLY, use an offset spatula to distribute the nougat evenly into the dish. [Heat the spatula by dipping it into scalding water and wiping it clean, if necessary.]
  
• If you are using wafer paper, line the top of the nougat with your second 8×8 square, placing the "nubbly" side down on top of the nougat this time. Press down gently on the wafer paper to make the surface of the nougat flat.
• Set the tray of nougat aside and allow it to cool for at least 3 hours.
• Use the edges of the parchment to pull the nougat out of the pan onto a cutting board and carefully remove the parchment from the sides of the very sticky nougat.
  
• Slice the nougat into desired portions with a sharp, hot, dry knife. [Heat the knife by dipping it into scalding water and wiping it clean as necessary.]
  
• I like to trim the four edges, then slice the nougat into quadrants, and slice those four quadrants into three long rectangles each [making twelve 4-by-1⅓-inch bars total for the whole batch]. I will then slice 6 of these bars into 5 or 6 single-serving portions per bar [30-36 total].
  
• Allow the sliced portions to sit out for a bit so that the edges firm up slightly before wrapping or storing.
  
• I like to wrap the nougat bars or portions in waxed paper for giving.
  
• Store nougat in an airtight container or tin. It should keep for at least 3 weeks.
  

Notes

*I find my wafer paper right here in my own neighbourhood at Madame Gateaux, 2034 Danforth, Toronto, ON, Canada. They don’t list it on their website, but they usually have it in store upon request.

**I use a Kitchenaid 6-quart bowl-lift stand mixer with a range from 1-10. I tend to use the 7-8 zone as my “high” speed and the 2-3 zone as my “low” speed.

***I like my nougat soft and chewy. If you cook the syrup to 300℉ [or above], you will get a much firmer beast. I don’t recommend making it this way unless your recipe calls for some kind of corn syrup in addition to the honey. And I’m trying to de-corn-syrupify my life wherever possible.