Save Years ago, my neighbor arrived at my door with a small golden box tied in twine, inside nestled these jewel-toned nougat squares studded with pistachios and dried fruit. One bite transported me to a sun-soaked Mediterranean kitchen I'd never actually visited. That's when I became obsessed with cracking the recipe, and after a few sticky mishaps and one memorable kitchen incident involving hot sugar syrup, I finally nailed it. Now these candies are my go-to gift, the kind that makes people stop mid-conversation to ask for the secret.
I made a batch for my book club last spring, and someone actually set down their wine glass mid-sip to ask what I'd made. The kitchen had smelled like honey and toasted nuts for hours, and when everyone bit into those pillowy squares, the room went quiet in that perfect way that only happens with really good food. That's when I knew this recipe belonged in regular rotation, not just for special occasions.
Ingredients
- Shelled, unsalted pistachios (1 cup, lightly toasted): Toasting brings out their natural richness and makes them taste less one-dimensional than raw nuts.
- Dried apricots, cherries, and cranberries (1/3 to 1/2 cup each, diced): The combination gives you sweet, tart, and slightly funky notes all at once; dice them small so they integrate smoothly into the nougat.
- Granulated sugar (1 1/2 cups) with corn syrup and honey (1/2 cup and 1/4 cup): This trio creates the right texture—honey adds subtle complexity while corn syrup keeps everything from crystallizing.
- Water (1/4 cup): Just enough to dissolve the sugar without making your syrup too wet.
- Egg whites (2 large, room temperature) with cream of tartar and sea salt: Room temperature whites whip faster, and the cream of tartar stabilizes them into those glossy, stiff peaks that trap air and create nougat's characteristic chew.
- Vanilla extract (2 tsp): A small amount keeps the focus on the nuts and fruit, not on vanilla flavor.
- Edible wafer paper (optional): It prevents sticking and peels away cleanly, but parchment works if that's what you have on hand.
Instructions
- Set up your station:
- Line your 8x8 pan with wafer paper or parchment, letting the edges drape over so you can lift the finished nougat out later. This step matters more than you'd think—getting stuck nougat out of a pan is its own special kind of frustration.
- Cook the sugar syrup:
- Combine sugar, corn syrup, honey, and water in a heavy saucepan over medium heat, stirring just until the sugar dissolves. Once it's smooth, stop stirring and clip on your candy thermometer, watching patiently as the mixture climbs to 290°F (143°C)—this takes about 15 minutes depending on your stove.
- Whip the egg whites:
- While the syrup cooks, beat your room-temperature egg whites with cream of tartar and salt in a stand mixer until they form soft peaks, which look like billowing clouds when you lift the whisk. They should hold their shape but still look slightly shiny, not dry.
- Combine syrup and whites:
- When the syrup hits 290°F, turn off the heat immediately. With your mixer running at medium speed, pour the syrup in a thin, steady stream into the egg whites—rushing this step causes splattering and uneven texture. The mixture will look scary and thin at first, then gradually transform.
- Beat to stiff peaks:
- Crank the mixer to high speed and keep beating for about 7 to 8 minutes until the nougat becomes thick, glossy, and holds stiff peaks that look almost like meringue. You'll see it change from soupy to fluffy to this beautiful, stable mixture.
- Add vanilla and fold in fruit:
- Beat in vanilla extract, then use a sturdy spatula to gently fold in your toasted pistachios and diced dried fruits, being careful not to deflate all that air you just whipped in. Work quickly since the nougat sets as it cools.
- Spread and set:
- Transfer the nougat to your prepared pan and spread it evenly with a spatula—it will be thick and slightly resistant, which means you're doing it right. If using wafer paper, press a second sheet on top, then leave it completely undisturbed at room temperature for at least 4 hours.
- Cut and serve:
- Once set, lift the nougat from the pan using the paper overhang, peel away the top layer, and cut into squares with a sharp knife dipped in oil after each cut to prevent sticking. The oil trick makes all the difference between clean edges and ragged chunks.
Save There's something magical about the moment when egg whites transform into nougat, when you realize you're essentially making candy clouds. I once made this for someone who claimed they didn't like candy, and watching their expression change after that first bite reminded me that homemade food breaks through the walls people build around themselves.
Variations and Substitutions
The beauty of nougat is how flexible it becomes once you understand the mechanics. I've swapped pistachios for almonds when I had them on hand, replaced half the dried cherries with dried figs for earthier depth, and once even added a pinch of cardamom to the vanilla extract just to see what would happen. The fruit-to-nut ratio is really up to you, as long as you don't exceed about 2 cups total of solid additions, since too much weight will sink through the candy.
Storage and Gifting Secrets
These keep beautifully in an airtight container for up to two weeks, though they never last that long in my house. The real magic happens when you wrap them individually in parchment or waxed paper—it makes them feel precious and prevents them from sticking together. I've learned to store them in a cool, dry place away from humidity, because moisture is nougat's only real enemy.
- Wrap individually in parchment paper for gifting: It looks intentional and keeps pieces from fusing together.
- Pack in small boxes with tissue paper: The presentation is half the gift when it comes to homemade candy.
- Make them a few days ahead: They actually improve slightly as flavors meld, so no need to panic about last-minute timing.
Save 
Making nougat taught me that candy-making isn't about perfection—it's about understanding the science just well enough to work with it rather than against it. Now every batch feels like a small celebration, a bit of Mediterranean sunshine in my own kitchen.
Recipe Guide
- → How do I achieve the perfect nougat texture?
Cook the sugar syrup to 290°F before gradually adding it to whipped egg whites. Beat until glossy stiff peaks form for chewy, airy consistency.
- → Can I substitute pistachios with other nuts?
Yes, almonds or hazelnuts make excellent alternatives, offering similar crunch and flavor profiles.
- → What is the purpose of wafer paper in the preparation?
Wafer paper lines the pan and prevents sticking, allowing easy removal once the nougat has set.
- → How should I store the finished nougat?
Keep it in an airtight container at room temperature for up to two weeks to maintain freshness and texture.
- → What dried fruits work best in this confection?
Dried apricots, cherries, and cranberries add tartness and chewiness without excess moisture, preserving the nougat's structure.
- → Is there a recommended pairing for this sweet treat?
Pair with dessert wine or a rich espresso to enhance the nutty and fruity flavors.