Pistachio nougat

A delicious Easter treat that tastes as good as it looks
Makes: Cuts into 56 peices
Prep time: 20 mins
Cooking time: 30 mins
Total time: 50 mins
Skill level: Bit of effort




    • 500g (1lb) caster sugar


    • 100g (3½oz) liquid glucose


    • 75g (2½oz) egg white


    • 2 tbsp clear honey


    • 200g (7oz) pistachio nuts, roughly chopped


    • Few drops of vanilla extract


    • 4 sheets edible wafer paper


    • Sugar thermometer


    • 18 x 28cm (7 x 11in) traybake tin, lined with baking parchment






    1. Pour 150ml (¼ pint) water into a pan and add the sugar and liquid glucose. Place the pan over a low heat and stir


    1. constantly until the sugar dissolves. Increase the heat and bring the mixture to the boil. Use a damp pastry brush to wash down any sugar crystals from the sides of the pan. Boil the syrup until it reaches 121°C.


    1. Meanwhile, using a tabletop mixer, whisk the egg white until stiff. Gradually, pour about a quarter of the syrup over the egg white, pouring it in a thin stream, whisking continually.


    1. Leave the egg-white mixture in the machine whisking, while you return the pan with the remainder of the syrup to the heat and add the honey. Wash down any crystals or syrup around the sides of the pan and boil syrup rapidly until it reaches 150°C.


    1. Remove the pan from the heat and plunge its base into a bowl of cold water to cool it slightly. Pour this syrup slowly into the egg-white mixture (take care it doesn’t splatter), and continue whisking until the bowl is lukewarm.


    1. In the meantime, warm the pistachios in a moderate oven until they’re lukewarm (the oven temperature or time isn’t critical, the nuts just need to be warmed so that they don’t cause the sugar mixture to set instantly when added). Stir into the egg-white mixture along with the vanilla extract.


    1. Place 2 sheets of edible wafer paper in the lined tin, so that they cover the base. Turn the nougat mixture out into the tin and level the surface with an oiled knife, working quickly before the mixture sets. Cover nougat with the rest of the edible wafer paper and then cover it completely with a sheet of baking parchment. Put a board on top of the nougat, or a tin of the same size, and then weigh it down — with scale weights or cans of food, eg, baked beans or cans of fruit.


    1. Leave the nougat for at least 4-5 hours, or overnight, until set. Remove the weights and turn out the nougat on to a board and peel away the baking parchment. Cut the nougat into rectangles or bars, about 2 x 4cm (¾ x 1¼in) cutting through the wafer paper, but leaving it on. The nougat will keep in an airtight container for 7-10 days.



Nutritional information per portion



fat 1.5g saturates 0.5g calories 64(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.