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Pistachio, Cranberry & Honey Nougat Recipe

Pistachio, Cranberry & Honey Nougat


Nougat is easy to make and is a great gift for friends and family. Wrap beautifully and voila! a gift made with love.

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 0 mins
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2 sheets rice paper

1 C (250 ml) sugar

3 Tbsp (45 ml) liquid glucose

½ C (125 ml) water

2/5 C (100 ml) honey

2 egg whites

1 vanilla pod, seeds scraped

100 g pistachio nuts

100 g dried cranberries

Line a square baking dish (the size of the rice paper square) with 1 sheet of rice paper.

Place the sugar, liquid glucose and water into a small saucepan and melt gently over a very low heat until the sugar has dissolved. Once the sugar has dissolved,

bring to the boil and cook until the syrup reaches 135 °C.

Add the honey and continue to boil until the syrup reaches 143 °C (soft crack stage).

Meanwhile, place the egg whites and vanilla seeds into a heatproof bowl and beat until stiff peak stage.

Remove the syrup from the heat once soft crack stage has been reached. Gradually add the hot syrup to the stiffly beaten egg whites, beating continuously until the mixture thickens, is stiff and has cooled down slightly, about 10 minutes.

Fold in the pistachio nuts and cranberries, and spread evenly onto the rice paper. Top with the remaining sheet of rice paper.

Press down firmly with the palm of your hand and keep to one side to cool (do not refrigerate). Setting time is between 6 and 12 hours. After setting cut into bite-sized pieces or long bars.