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Pistachio and orange blossom nougat
This classic Italian treat will go down a storm alongside after-dinner coffee. Keep the nougat whole right up until you want to wrap it, as otherwise it may lose its shape.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
unsalted butter, for greasing
150g pistachio nuts
150g blanched or skin-on almonds
2 egg whites
325g caster sugar
120g clear orange blossom honey
100g liquid glucose
½ tsp orange blossom water
icing sugar, for dusting
Method
Preheat the oven to 180 degrees C, gas mark 4. Lightly grease a 20cm square baking tin and line the base and sides with 2 layers of baking parchment. Roast all the nuts on a baking tray in the oven for 10 minutes, then allow to cool and roughly chop.
Make sure you have all the ingredients ready before you continue. Put the egg whites in the bowl of a freestanding mixer fitted with the whisk attachment, adding 1 tbsp caster sugar and a pinch of salt. Tip the remaining sugar, the honey and glucose into a pan. Add 100ml water and set over a medium heat to dissolve the sugar, stirring occasionally. Put a sugar thermometer into the pan, bring to the boil and continue to cook until the syrup reaches 125 degrees C.
Once the syrup reaches 125 degrees C, whisk the egg whites on a low-medium speed until stiff peaks form. Meanwhile, continue to cook the syrup until it reaches 146 degrees C, then, with the mixer on a low speed, gradually pour the hot syrup into the egg whites in a slow, steady stream. Increase the speed and whisk for 4-5 minutes, until very thick and glossy. You will need to work quite quickly from this point.
Using a large metal spoon, add the nuts and orange blossom water; stir quickly to combine (it will stiffen quite fast). Spoon into the prepared tin and level the top by pressing into the corners with your fingers (dip them in icing sugar first to prevent sticking). Cover the mixture with another sheet of parchment, place a slightly smaller tin on top, then weigh it down with a couple of cans of food. Leave to cool completely, remove the cans, then store for up to a week in an airtight container, between layers of baking parchment, until you’re ready to serve or give away. The nougat is best stored whole and sliced just before serving or wrapping. Eat within 2 weeks of making.
Nutritional
Typical values per item when made using specific products in recipe
Energy
816kJ/ 195kcals
Fat
8.1g
Saturated Fat
0.9g
Carbohydrates
26g
Sugars
23g
Fibre
1.7g
Protein
3.6g
Salt
0.1g
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