I first created this nougat as an idea for edible Christmas gifts for a national newspaper, but it quickly became one of those treats people request all year round. It’s wonderfully moreish—soft, chewy, delicately perfumed with vanilla and honey, and studded with pistachios and bright flecks of raspberry. Packed into a pretty tin or jar, it makes a beautiful homemade present, yet it’s just as irresistible to keep in your own kitchen for those moments when only something sweet will do.
The recipe is simple once you get into the rhythm of it, and the flavours are easy to adapt. Swap raspberries for strawberries, or leave out the fruit entirely for a more classic finish. However you customise it, the result is a glossy, elegant confection that feels special, keeps well in an airtight container, and brings a little touch of luxury to any season.
Ingredients
- 300g caster sugar
- 125g honey
- 50g liquid glucose
- 2 medium egg whites
- 1 tbsp vanilla extract
- 150g shelled pistachio nuts
- 10g freeze-dried raspberries
- 2 sheets of A4 wafer paper
Method
Blitz 5g of the freeze-dried raspberries, if using, to a powder and keep to the side. Break up the remaining 5g into smaller pieces. Lay one wafer paper sheet onto a large wooden board.
Put the sugar, honey and 50ml of water in a saucepan and heat. While the syrup is cooking, whisk the egg whites in a stand mixer to firm peaks. When the syrup reaches 145 C, start pouring it gradually into the bowl running it down the sides and away from the whisk itself. Add the vanilla and continue whisking for 8-10 minutes, until the nougat cools slightly and stop when it looks as if it is tearing apart. Remove the whisk and using a wooden spoon stir the pistachios and the powdered raspberries into the nougat.
Working quickly, empty the contents of the bowl onto the wafer paper, flatten roughly with a slightly oiled spatula and place the second sheet of paper above the nougat. Sprinkle with the broken pieces of the freeze-dried raspberries. Use a rolling pin to flatten and roll out the nougat to a thickness of 1.5 cm. Leave the nougat to cool overnight and cut into desired shapes with a clean, warm knife.