Cherry Pistachio Nougat Food

CHERRY-PISTACHIO NOUGAT

Cherry-Pistachio Nougat image

Provided by Gina Marie Miraglia Eriquez

Categories Candy Egg Dessert Christmas Low Fat Low Cal Low Sodium Cherry Pistachio Low Cholesterol Edible Gift Honey Christmas Eve Bon Appétit Kidney Friendly

Yield Makes 40 servings

Number Of Ingredients 11

Ingredients

Nonstick vegetable oil spray
1 cup natural unsalted pistachios
1 1/3 cups sugar
1/2 cup honey
1 large egg white, room temperature
Pinch of kosher salt
3/4 cup dried cherries
2 8x11" sheets of edible rice paper, trimmed to 8x8" (wafer paper)
Ingredient info: Edible rice paper, a.k.a. wafer paper, can be found at baking supply stores and beryls.com.
Special Equipment
An 8x8" baking pan; a candy thermometer

Steps:

Preheat oven to 325°F. Lightly coat baking pan with nonstick spray. Line with plastic wrap, leaving a 1" overhang on all sides. Set aside.
Spread out pistachios on a rimmed baking sheet and bake, stirring once, until just beginning to turn light golden brown in spots, about 10 minutes. Let cool. Coarsely chop and set aside.
Combine sugar, honey, and 2 tablespoons water in a small deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of pan. Increase heat and boil until thermometer registers 252°F, about 3 minutes.
Meanwhile, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form.
With mixer running, gradually stream hot syrup into egg whites. Beat until meringue is thick, has tripled in volume, and has cooled slightly, 10-12 minutes. Remove the bowl from the mixer and add cherries and pistachios to meringue; mix nougat with a rubber spatula to distribute evenly.
Place one 8x8" sheet of rice paper (or 8x8" sheet of parchment paper sprayed with nonstick spray) in the prepared pan. Transfer nougat to pan, spreading in an even layer. Top with second sheet of rice paper (or 8x8" sheet of parchment paper sprayed with nonstick spray). Using an offset spatula, press the nougat into an even layer. Let stand at room temperature until set, about 2 hours.
Using overhang from plastic wrap, lift nougat out of pan and transfer to a work surface; discard plastic. Run a large sharp knife under hot tap water; wipe dry. Cut nougat crosswise into 4 strips, then cut each strip crosswise into 10 pieces, occasionally reheating knife under hot water and wiping dry. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

PISTACHIO-CHERRY NOUGAT BITES

Pistachio-Cherry Nougat Bites image

Makes approximately 11⁄2 dozen pieces

Number Of Ingredients 10

Ingredients

3 cups superfine sugar
3⁄4 cup honey
3⁄4 cup water
3 large egg whites
1⁄2 vanilla bean, split lengthwise, seeds scraped and reserved
2 teaspoons vanilla extract
1 teaspoon almond extract
11⁄2 cups pistachios, coarsely chopped
1⁄2 cup candied cherries, chopped
1⁄2 cup toasted sliced almonds

Steps:

Line a 9x9-inch baking pan with aluminum foil, letting foil extend over edges of pan by 2 inches. Spray with nonstick cooking spray, and set aside. In a large saucepan, combine sugar, honey, and 3⁄4 cup water. Cook over medium heat until a candy thermometer reads 260°. While sugar mixture cooks, in a large bowl, beat egg whites and reserved vanilla bean seeds at high speed with an electric mixer until stiff peaks form. When sugar mixture reaches 260°, remove from heat. With mixer on low speed, carefully and gradually add sugar mixture to egg whites. Add extracts. Increase speed to medium-high; beat 12 minutes. Add pistachios and cherries. Beat 3 minutes. Spread mixture into prepared pan. Top with almonds, pressing gently. Let stand 8 hours. Lifting edges of foil, remove mixture from pan. Cut into 2-inch squares. Store in an airtight container up to 5 days.

EASY PISTACHIO-CRANBERRY NOUGAT

Easy Pistachio-Cranberry Nougat image

Nougat is a classic Mediterranean confection that normally requires fussing over a pot of molten sugar with a candy thermometer. Our express version is as simple to make as rice-cereal treats and the result is an elegant treat with a soft, taffy-like chew.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Time 2h15m

Yield Makes about 32 pieces

Number Of Ingredients 6

Ingredients

Nonstick cooking spray, for pan
1 cup dry milk powder, plus more for dusting
1 stick unsalted butter
1 bag (10 ounces) mini marshmallows, or full-size marshmallows, cut into pieces
3/4 cup dried cranberries
3/4 cup pistachios

Steps:

Spray an 8-inch square baking pan with cooking spray; line with parchment, leaving a 2-inch overhang on two sides. Spray parchment and dust with milk powder. Melt butter in a medium saucepan over medium heat. Add marshmallows and cook, stirring, until melted, about 2 minutes.
Stir in milk powder, then cranberries and pistachios. Transfer to prepared pan, pressing or spreading to evenly fill. Lightly dust top with more milk powder. Let stand until set, at least 2 hours.
Use overhangs to lift nougat out of pan. Cut as desired (we made strips slightly less than 1/2 inch wide, then cut them in half again to create about 4-by-3/4-by 1/2-inch pieces). Store between layers of parchment or waxed paper at room temperature in an airtight container up to 2 weeks.

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