GUMDROP AND PISTACHIO NOUGAT
This fruity, chewy citrus nougat is studded with gumdrop gems for a festive appearance. Crunchy roasted pistachios are added to make this an ideal sweet-and-salty candy.
Provided by Food Network Kitchen
Categories dessert
Time 7h15m
Yield 40 candies
Number Of Ingredients 10
Steps:
- Line an 8-by-11-inch baking pan with plastic wrap and spray the wrap liberally with cooking spray. Line the bottom of the pan with a piece of parchment paper and spray the parchment with cooking spray.
- Slice 1/2 cup of the gumdrops in half long ways with a paring knife and lay them flat-side down on the parchment. Roughly chop the remaining gumdrops and set aside.
- Put the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment. Combine 3 1/4 cups of the sugar, the honey, corn syrup and 1/4 cup of water in a medium saucepan over medium heat. Stir until the sugar dissolves. Brush down the sides of the pan with a pastry brush dipped in water to remove sugar crystals and continue to cook, brushing the sides of the pan down occasionally, for 8 minutes.
- Increase the heat to medium-high and attach a candy thermometer to the side of the pan. When the syrup reaches 260 degrees F, about 9 minutes, turn the stand mixer on to medium-high speed and whip the egg whites until foamy, about 1 minute. Sprinkle in the remaining 2 tablespoons of sugar and whip the egg whites until they hold firm peaks, about 3 minutes.
- Continue to cook the syrup, swirling the pot occasionally, until the mixture reaches 290 degrees F, 8 to 10 minutes more.
- Replace the stand mixer's whisk attachment with a paddle attachment. With the mixer on medium-low speed, carefully pour the sugar syrup into the egg whites. Increase the speed to medium-high and beat until the egg whites become stiff and glossy, 8 to 10 minutes.
- Add the vanilla extract and orange zest; mix to combine. Add the 1 cup chopped gumdrops and the pistachios to the nougat mixture and stir to combine. The mixture will be very stiff.
- Spread the nougat into the prepared pan and smooth the top with a small offset spatula sprayed with cooking spray. Spray a piece of parchment paper with nonstick spray and place over the nougat, sprayed-side down. Let sit at room temperature for at least 6 hours or overnight.
- Once the nougat has set, place a piece of parchment paper on top of a cutting board and spray with cooking spray. Lift the nougat out of the pan and flip it over onto the cutting board, then peel off the plastic and parchment. Trim the edges with a large heavy knife sprayed with cooking spray. Cut the nougat into about 40 pieces, each about 1 1 /2 inches square, spraying the knife with cooking spray as needed.
- Wrap the squares individually in parchment paper. Store in an airtight container at room temperature for up to 2 weeks.
EASY PISTACHIO-CRANBERRY NOUGAT
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
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.
CHERRY NOUGAT BITES
Make and share this Cherry Nougat Bites recipe from Food.com.
Provided by Kim Ong
Categories Candy
Time 30m
Yield 26 pieces
Number Of Ingredients 6
Steps:
- Combine condensed milk, vanilla essence and sugar in a mixing bowl.
- Stir in powdered milk and cherries with a wooden spoon until combined.
- Turn mixture onto surface lightly dusted with icing sugar.
- Knead until smooth.
- Divide mixture in half.
- Roll each half between your palms into a rope 2.
- 5cm thick.
- Dust with extra icing sugar.
- Refrigerate until firm.
- When firm cut into 2.
- 5cm pieces.
- Store in an air-tight container in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 30.2, Fat 1.2, SaturatedFat 0.8, Cholesterol 4.6, Sodium 17.6, Carbohydrate 3.6, Sugar 3.5, Protein 1.2
EASY PISTACHIO NOUGAT
Yum, we love nougats, almonds, hazelnuts and pistachios... it doesn't get any easier than this. You could make this recipe with almonds or hazelnuts as well... In my humble opinion it would be delicious with all three nuts also...
Provided by Baby Kato
Categories Candies
Time 20m
Number Of Ingredients 8
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.
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