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Homemade Pistachio and Hazelnut Nougat

17/11/2023

Nougat is a traditional dessert, often associated with Christmas time, but delicious all year round. The use of pistachios and hazelnuts will make your nougat rich and aromatic. Here is the recipe for pistachio and hazelnut nougat:

Ingredients

  • 300 g sugar
  • 100 g honey
  • 2 egg whites
  • 200 g unshelled and unsalted pistachios
  • 200 g shelled and roasted hazelnuts
  • Grated zest of half a lemon (optional)
  • Wafer paper (edible wafer paper) to line
  • Vanilla or a few drops of vanilla extract (optional)

Preparation

  1. Prepare two sheets of wafer paper to the size of the mold you intend to use.
  2. Lightly toast the pistachios and hazelnuts in a preheated oven at 150 °C for about 10 minutes, then let them cool.
  3. In a non-stick pot, put the sugar and honey and let them melt over medium heat, stirring occasionally.
  4. Meanwhile, whisk the egg whites until stiff peaks form.
  5. Without stopping stirring the sugar and honey, check the temperature with a kitchen thermometer; when it reaches about 150 °C, it is ready.
  6. Pour the sugar and honey mixture onto the whipped egg whites, continuing to stir quickly to prevent the egg whites from solidifying.
  7. Add the pistachios, hazelnuts, and grated lemon zest, stirring well until the mixture is even.
  8. Pour the mixture onto the sheet of wafer paper in the mold, then cover with a second sheet of wafer paper, pressing well to even out the surface.
  9. Let the nougat cool completely, preferably for several hours or overnight, at room temperature or in the refrigerator.
  10. Once the nougat has set, you can remove it from the mold and cut it into pieces with a sharp knife.

The nougat can be stored in an airtight container, in a cool and dry place, to prevent it from softening.

Curiosity

Although nougat is typical of the Christmas season, its origins are much older, dating back to the times of ancient Rome, where it was served during festivals as an energetic sweet. The modern version of nougat, however, developed during the Middle Ages, with different regional variations throughout Europe. In Italy too, nougat has various local variations, with Cremona often cited as the “capital” of Italian nougat.