Cherry-Pistachio Nougat

This works but you need to mod - 2 egg whites are needed. Also the sugar/honey mixture needs to be heated to 275 - 280. After mixing add 1 - 2 tablespoons of soft butter in and mix for another minute. This makes the whole thing more manageable and adds fat to the candy which helps the texture and makes it much easier to cut into bars. With mods it gets 4 forks.

• Corwin11

• Irvine, CA

• 12/31/2018

My forks are stuck but this recipe is a 4! I love it because I have kids with food allergies. I made it last Christmas and making it again for Valentine's Day. If you follow the directions and use the candy thermometer it turns out perfectly. Using sugar paper instead this time and decorating the top with hearts. Can't wait!!

• panise

• Las Vegas, NV

• 2/10/2014

I followed the recipe exactly -- well except for the rice paper. It came out perfectly and I've been asked to make some more for this Christmas.

• petersonva

• Rehoboth Beach, DC

• 12/22/2012

I agree with all the disappointed on this one. It turned into a gooey, too sweet, too honey taste mess. Despite using rice paper it glued itself on to the plate I served a variety of goodies on. No one ate it but the rest of my confections disappeared in a flash. Will not make again.

• nfawcett

• toronto

• 12/20/2012

I made several batches of this recipie last year for Christmass gifts and plan on making it again. The one change I made was I used salted pistachios and sour cherries to ensure a good sweet/salty mix

• meaux30

• 11/28/2012

我没有其他的问题与the recipe. I made it over the holidays because my father loves torrone and the cherry and pistachio combo sounded amazing. It was my first time making nougat and I found the process interesting/mildly scary. I followed the recipe exactly and cooked the sugar/honey mixture to 252 degrees. I was a bit worried when, after 10 minutes of mixing, the nougat didn't quite triple in size, but it was the perfect consistency and totally delicious! I will definitely make this again.

• LAfoodist

• Los Angeles, CA

• 1/3/2012

This recipe is great minus one change - you need to cook the sugar to a higher temp. 265-270 worked perfect for me. The first time I made them they got gooey after 24 hours. Withe the higher temp, the cookies held their shape for 4 days (now they are all eaten). Thought the flavor was great too.

• heathersil

• Chicago, IL

• 12/27/2011

I can usually count on epicurious and Bon Appetit recipes to be on target but this one was a bomb. I love nougat and was really excited about the cherry pistachio combo. So I was disappointed to end up with a pan of marshmallow fluff.

• Chefmelissa

• Newtown, PA

• 12/24/2011

This was super easy to make and be aware that it is very, very sweet. Not my kind of thing but a Persian friend gave me top marks for making this candy and it certainly is festive with the green pistachio and dried cherry. I did not use rice paper, I used parchment and everything worked out great, even though I forgot to oil or spritz the parchment with cooking spray.

• Anonymous

• Chicago

• 12/23/2011

REALLY wish I would have checked the reviews before starting to make these - yup, something is wrong with this recipe. I just finished them and was excited to start cutting them and putting them alongside the rest of my Christmas cookie spread but no - these are just mush, not nougat. I agree that the concept is great, but the consistency is all wrong.

• MollyMinneapolis

• 12/19/2011

This recipe looked interesting and so did the use of the rice paper. I followed the recipe exactly as written. I re-read it several times to make sure I followed the steps. My result was similar to others - a nougat that did not set well and remained way too sticky. I eventually froze the nougat, then cut and handled it frozen, wrapping each piece in lightly oil sprayed foil. It was a lot of effort for a below average finished product.

• Anonymous

• Portland, OR

• 12/16/2011

This recipe has waaaay too much honey in it. When I made it, I thought it was a but much, but I always try to follow the recipe as closely as possible the first time I make something. However, this nougat stays very loose. My theory is this: honey is an invert sugar. Small amounts of invert sugar are added to caramels to keep them from crystalizing. However, if you add too much, you'll end up with a liquid syrup. This recipe added extra honey for flavoring, but I'm sure that they tested the amount of it exactly. As a result, the nougat does not harden. Instead, it's far closer to a marshmallow. But, I love making marshmallows. The process of adding hot sugar syrup to egg whites is fun, and I hope to find a more successful recipe. Thank goodness I have a 1950's Joy of Cooking, complete with nougat recipe. I'll try that next time.

• es2

• Seattle

• 12/13/2011

1 Fork due to the fact it is nougat (who doesn't like nougat?), but this recipe turned into toothpaste the next day. Cherry/pistachio is a good combo, but nougat is a bit bland. I will add vanilla to next batch. I cooked the second batch to 275 F, and it was still gooey. 252 isn't even close tot he right temp. I am going to review my other nougat recipes for better technique.

• Anonymous

• Temecula, CA

• 12/11/2011

This recipe turned out perfectly for me. I cooked the sugar mixture to about 257 degrees, rather than 252, but not on purpose. Maybe that made a difference. It is soft, but was easy to cut and tastes wonderful. I did use salted pistachios.

• ThreadBear

• Dallas, TX

• 12/11/2011

Well I'm glad I'm not the only one who had trouble. Not sure I would call this nougat. Made twice thinking something went wrong the first time. Followed exactly as written and turned out like some industrial paste both times.

• psuae22

• Tampa, FL

• 12/7/2011