If the pistachios are not already roasted, roast them in the oven at 180°C for about 10 minutes. Let them cool and then chop them roughly.
Cook the caramel: In a small casserole dish, mix the honey, sugar and water. Bring to the boil and cook over medium heat until 150°C (you can use a kitchen thermometer). If you don’t have a thermometer, cook until the mixture is golden and caramelized.
Beat the egg whites: Meanwhile, in a clean bowl, whisk the egg whites with a pinch of salt until stiff.
Add the caramel to the egg whites: Once the caramel has reached temperature, slowly pour it over the beaten egg whites, whisking continuously. If you have a vanilla pod, add it at this point.
Cook the caramel: In a small casserole dish, mix the honey, sugar and water. Bring to the boil and cook over medium heat until 150°C (you can use a kitchen thermometer). If you don’t have a thermometer, cook until the mixture is golden and caramelized.
Beat the egg whites: Meanwhile, in a clean bowl, whisk the egg whites with a pinch of salt until stiff.
Add the caramel to the egg whites: Once the caramel has reached temperature, slowly pour it over the beaten egg whites, whisking continuously. If you have a vanilla pod, add it at this point.
Add the pistachios: When the mixture is well combined, add the crushed pistachios and mix gently until incorporated.
Pour into the mold: Line a square or rectangular mold with parchment paper and pour the mixture, smoothing it out well. Cover with another piece of parchment paper and press lightly.
Let stand: Let cool at room temperature for at least 4 hours, or preferably overnight, until the nougat is well compacted.
Cut and serve: Once hardened, unmold the nougat and cut into cubes. Sprinkle with icing sugar before serving.
Tip
You can customize the recipe by adding other dried fruits or flavorings to your taste.
Store in an airtight container to keep it fresh for longer.
Enjoy your food!
