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Recipe Detail Page
Maraschino & Pistachio Nougat
Holiday 2018
Nougat is usually made with wafer-paper, a hard-to-find confectionary supply that prevents the nougat from sticking to everything it comes in contact with, but this version relies on more readily available materials to the same effect. Drained amarena cherries, another superb Italian preserve, are a great substitute for the Luxardo cherries. This nougat is softer set than some you may be familiar with and should be stored in a cool place between layers of parchment.
Serves 8 to 12
Nonstick cooking spray
2½ cups (625 mL) sugar
3 tbsp (45 mL) white corn syrup
½ cup (125 mL) water
1 cup (250 mL) light-coloured honey
3 egg whites
¼ tsp (1 mL) salt
1½ cups (375 mL) raw whole pistachios
⅔ cup (150 mL) good-quality maraschino cherries, preferably Luxardo, drained and patted dry
¼ cup (60 mL) icing sugar
¼ cup (60 mL) cornstarch
1. Spray an 8 x 12-inch (20 x 30-cm) pan with nonstick cooking spray (in order to keep parchment in place). Line bottom and sides with parchment and lightly spray parchment. Lightly spray a second sheet of parchment large enough to cover pan, and set aside, oiled side up.
2. Combine sugar, corn syrup, water and honey in a medium saucepan; stir to dissolve sugar. Bring to a boil over medium heat and cook until mixture reaches 285°F (141°C).
3. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment (or bowl and electric mixer), beat egg whites and salt to stiff peaks.
4. Once honey mixture reaches temperature, slowly drizzle down side of mixing bowl, beating continuously. Once all honey mixture is added, beat 5 minutes longer to cool somewhat; fold in pistachios and cherries.
5. Scrape into prepared baking pan and evenly distribute as best you can (mixture will be quite stiff); top with sprayed parchment, oiled side down, and use a rolling pin to smooth top.
6. Top with another 8 x 12-inch (20 x 30-cm) pan and weigh down with several cans; allow to set overnight at room temperature.
7. Peel off top parchment. Combine icing sugar and cornstarch and, using a sieve, lightly dust top of nougat. Turn out onto a board. Peel away bottom parchment and once again, dust nougat with icing sugar mixture. Cut into bars or squares and eat within 2 days.
Serves 8 to 12
