Pistachio Nougat

Pistachio Nougat

  • Preparation 30 min
  • Cooking 10 min
  • Cooling 2 h
  • Servings 1
  • Makes 8 dozen squares

Sicilian in origin, this pretty confection was inspired by our colleague Lydia, who prepares nougat every year based on an old family recipe. Our version is a tribute to pistachios, whose delicate flavour works wonderfully in all manner of sweet treats. A lot of commercially made nougats have a powdery texture; we tested our recipe until we achieved the perfect balance—not too dry, not too sticky. Irresistible!

Featured in RICARDO Magazine WINTER 2019 (p. 92)
  • Vegetarian
  • Gluten-free



    • 2 cups (420 g) sugar
    • 3/4 cup (180 ml) clear corn syrup
    • 3/4 cup (180 ml) honey
    • 1/4 cup (60 ml) water
    • 1/4 tsp salt
    • 2 egg whites, at room temperature
    • 1/4 cup (55 g) butter, softened
    • 2 tsp (10 ml) vanilla extract
    • 1 cup (130 g) pistachios, shelled and roasted


Personal Note

To help you with this recipe

RICARDO Thermometer Spatula

RICARDO Thermometer Spatula

29.99 $

This spatula with an integrated thermometer can both be used to stir and to measure precise temperatures for preparations such as caramel or jams.

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