Persian Pistachio Nougat Ingredients

[kirra]

Persian Pistachio Nougat Ingredients

Ingredients:

2 Cups Granulated Sugar
1 1/2 Cups Light Corn Syrup
1/4 Teaspoon Salt
1/4 Cup Water
2 Egg Whites
1 1/2 Teaspoon Rose Water
1 Cup Toasted Pistachios

Preparation:

Oil the bottom and sides of a baking pan and set aside.

Beat the Egg Whites until they hold stiff peaks and set aside in mixer bowl.

Combine the sugar, corn syrup, salt, and water in a large saucepan over medium-high heat. Stir until the sugar is dissolved, and continue to cook until mixture reaches hard-ball stage (250°F).

When sugar syrup has reached 250 degrees, remove it from heat and slowly pour approximately one quarter of the mixture into the stiff egg whites, with the mixer running constantly. Continue to beat the egg whites until the mixture holds its shape.

Return the saucepan with the remaining sugar syrup to the stove, and continue to cook over medium-high heat until the mixture reaches 300°F (hard-crack stage).

With the mixer running, pour the remaining sugar syrup slowly into the egg mixture and continue beating until mixture is thick and stiff.

Add the rose water, and mix it together. Then fold in the nuts and stir until they're combined.

Spoon the nougat into the prepared pan, and press it smoothly and evenly.

Keep it in refrigerator until the nougat is set. Take it out of the mold and cut it into squares. Pistachio nougat is a lovely accompaniment to tea or coffee.