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Pistachio Nugat

Silky smooth pistachio nougat is the perfect holiday sweet to gift or to serve for dessert!
Course Dessert
Cuisine Canadian, French
Keyword Dessert, Nugat, Pistachio
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 2 hours
Total Time 2 hours 20 minutes
Servings 3 dozen
Calories 200kcal
Cost 10


  • Baking Dish
  • Parchment Paper
  • Candy Thermometer


  • 2 cups White Sugar
  • 3/4 cups Clear Corn Syrup
  • 3/4 cups Liquid Honey
  • 1/4 cup Water
  • 1/4 tsp Salt
  • 2 Egg Whites Room temperature
  • 1/4 cup Butter Softened
  • 2 tsp Vanilla Extract
  • 1 cup Pistachios Or nut of choice


  • Generously spray or butter 11 X 8 baking dish then line with parchment paper and generously spray parchment paper. Set aside. 
  • Measure out all ingredients. 
  • In a medium pot, on medium heat, combine the sugar, corn syrup, honey, water and salt to a boil, till it reaches 250 ℉.
  • Meanwhile in a stand mixer (using the whisky attachment), or with hand beaters, beat egg whites till stiff peaks form. 
  • Once the sugar mixture reaches 250, add ⅓ of the mixture to the egg whites while machine is still running, drizzling slowly avoiding the beaters for 4 minutes. 
  • Return the remaining sugar mixture to the heat until it reaches 310℉. 
  • While the machine is still running, drizzle remaining sugar liquid avoiding the beaters and beat for 10 minutes. 
  • Then, add the vanilla and butter, beat until combined, 30 seconds, then with a spatula, fold pistachos into mixture. The mixture will begin to harden so work quickly! 
  • Pour nougat mixture into prepared pan and press down mixture with oiled hands. 
  • Let stand for 2 hours then cut into squares and wrap in parchment paper.