Easy Pistachio Cranberry Nougat Food

EASY PISTACHIO NOUGAT

Steps:

• 1. Entirely cover an 8 x 8 inch pan with aluminum foil.
• 2. Put a large pot on medium high heat and add the sugar, corn syrup, salt, and water and cook until the mixture reaches the hard-ball stage (120°C).
• 3. While mixture is cooking, beat egg whites until stiff peaks form.
• 4. When sugar syrup has reached 120 degrees, remove from heat and gradually pour ONE QUARTER of the mixture into the egg whites, continue beating until the egg whites hold their shape.
• 5. Place the pot with the rest of syrup on the stove and continue cooking over medium high heat until the mixture reaches 150 degrees (hard-crack stage).
• 6. Do not turn the mixer off, slowly add the rest of the syrup into the egg mixture and continue beating until the mixture is thick and stiff.
• 7. If using add a few drops of food coloring to turn a delicate green color. Next add the softened butter and beat until the candy is very thick and satiny.
• 8. Now add the nuts and mix until well combined, spoon into the pan, press down gently, making it smooth and even. Leave to set at room temperature.
• 9. When ready to serve cut into small squares and enjoy.

PISTACHIO-CRANBERRY TORRONE

Steps:

• Place 1 piece of rice paper in a 9-by-13-inch rimmed baking sheet; set aside. Put sugar, honey, corn syrup, and 1/2 cup water in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Continue to cook, without stirring, until mixture reaches 300 degrees on a candy thermometer.
• Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff (but not dry) peaks form. Raise speed to high. Pour hot honey mixture into egg-white mixture in a slow, steady stream, and beat until mixture has cooled and thickened and begins to stick to whisk, about 10 minutes. Reduce speed to medium-low; beat in vanilla, pistachios, coconut, and cranberries.
• Working quickly, spread mixture into prepared dish. Place another sheet of rice paper on top; press down to flatten and spread evenly. Let cool on wire rack at least 3 hours, or overnight.
• Cut around edges of torrone to loosen. Remove from baking sheet; transfer to a cutting board. Trim edges to be straight. Using a long, sharp knife, cut crosswise into 3/4-inch slices.

EASY PISTACHIO-CRANBERRY NOUGAT

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.