Honey Nougat Candy

A chewy, delightful candy is the reward for a slightly challenging procedure. Having all of your ingredients ready before you start is the key to success.

Honey Nougat Candy
(pistachio, candy + whipped honey)
Makes 24

What you need:
2 ½ cups whole toasted pistachios
2 cups sugar
1 cup light corn sugar
½ cup Savannah Bee Winter White Whipped Honey or Savannah Bee Company Original Whipped Honey
¼ teaspoon salt
2 large egg whites, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
4 tablespoons unsalted butter, softened

What to do:

1. Wash Up!

2. Spray an 8”x 8” baking pan with non-stick cooking spray. Line the pan with two sheets of parchment like a plus sign leaving a slight overhang on each side.

3. Make the honey syrup: Place sugar, corn syrup, honey and ¼ cup water in a heavy bottomed saucepan over medium heat. Stir constantly until the sugar has dissolved. Then using a wet pastry brush, wipe down the sides of the sauce pan to prevent sugar crystals from forming. Using a candy thermometer, cook the syrup, without stirring, until the syrup reaches 252° F.

4. Make the meringue: As the honey syrup is nearing 252° F, begin to beat the egg whites until stiff peaks form. Once the honey syrup is at 252° F, carefully remove ¼ cup of honey syrup and keep the remainder of the honey syrup on the heat. With the mixer running slowly pour the ¼ cup of honey syrup into the egg whites. Beat the whites at high speed for five minutes until they hold firm peaks.

5. Make the Nougat: Once the remaining syrup that has been left on the heat reaches 315° F, remove the pan from the heat. With the mixer running, pour the honey syrup slowly into the egg whites. Beat on high for another 5 minutes. Turn mixer off and add extracts, salt, and butter. Turn the mixer back on and beat for another five minutes or until a thick-ribbon forms when you lift up the whisk. Stir in pistachios by hand. Pour nougat into the prepared pan and use an offset spatula sprayed with cooking spray to smooth the top. Cover the top with another sheet of sprayed parchment. Let sit until cooled and set, 3 hours to overnight.

To Serve: Turn nougat out onto a cutting board. Using a knife sprayed with cooking spray, cut the nougat into small rectangles. Serve at room temperature.

Pro Tip: Nougat is sticky business. Spray your hands with cooking spray to prevent the nougat adhering to your hands.

Table Talk: What’s the stickiest situation you have found yourself in?

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