Pistacchio and Almond Nougat

By LoriCaputo

Ingredients

• 14 oz. whole almonds, shelled and peeled
• 2 oz. pistachios, shelled and unpeeled
• ½ cup sugar
• 1 egg white
• ¼ cup wildflower or orange honey
• 1/8 tsp. salt
• Zest of 1 orange, grated
• 1 tsp. vanilla
• Cornstarch wafers

Preparation

Step 1

Preheat the oven to 325 degrees. Spread out the almonds on a baking sheet and toast for 5 minutes. When cooked, sprinkle the pistachios over the almonds and mix together.

In a small saucepan over high heat combine the sugar with 1/8 cup of water. Heat until the mixture reaches 275 degrees. Meanwhile, in a heat resistant bowl, combine the egg whites, honey and salt. Place the bowl in a shallow pan of water and warm over low heat, whisking constantly. When the sugar mixture ahs reached 275 degrees, pour into the egg white mixture. Continue to whisk for anther 2 minutes. Add the nuts to the egg white mixture. Raise the heat to high and add the zest and vanilla. Using a wooden spoon, stir the mixture until it becomes compact, then remove from heat. Place 1 of the cornstarch wafers inside of a 3 ½ inch mold. Using 2 cold tablespoons scoop up 2 tablespoons of the mix and place it inside the mold, spreading evenly. Cover the top with a second wafer and press. Repeat until 5 additional pieces are made. Let candy cook until lukewarm and then cut each half to serve.