Vegan Cranberry and Pistachio Nougat

Vegan Cranberry and Pistachio Nougat

Learn how to make nougat at home, starting with Vegan Cranberry and Pistachio Nougat. They make a wonderful edible gift for friends and family.

Christmas confection

Christmas isn’t Christmas without plenty of sweet treats. From boozy chocolate truffles to sweet marzipan fruits, there’s an abundance of confections around at Christmas time.

The best of these sweet treats are those that are homemade so today I’m sharing with you a simple recipe for making Vegan Cranberry and Pistachio Nougat at home.

This nougat is perfect for wrapping up in sweet bags and gifting to friends and family. Why not pop them in their stockings or add to a festive hamper.

How to make nougat

The process for making nougat doesn’t involve too many steps but it does require a scientific brain. You’ll ideally own a stand mixer and you’ll definitely need a sugar thermometer as getting the sugar syrup to the right temperature is essential. Once you’ve gathered your equipment it’s time to cook.

  • First of all you need to heat your sugar syrup. It’s best to stir it occassionally as the sugar melts and it then begins to come up to temperature (140C).
    • (It will bubble and boil before it’s quite hot enough. Do be careful and consider wearing gloves to avoid any hot sugar splashing you and causing burns.)
  • While the sugar syrup is coming up to temperature begin whipping your aquafaba until it’s formed soft peaks. Once this has happened and the sugar syrup is the right temperature, keep the mixer running while you poor in the syrup.
    • (This process is made so much easier with a stand mixer.)
  • Keep whisking until the aquafaba and sugar syrup comes together in a soft, glossy consistency that then forms stiff peaks.
  • Beat in the vanilla paste, cranberries and pistachio before pouring into your baking paper and edible rice paper lines baking tin.

If you follow these simple steps you’ll have delicious homemade nougat!

Vegan Cranberry and Pistachio Nougat on a plate

How to make nougat vegan

To make nougat suitable for vegans we need to make two substitutes. Nougat is traditionally made with honey and nougat, both of which are not suitable for anyone following a plant based diet.

In this recipe we substitute the honey with more glucose syrup and we substitute the egg white with aquafaba (also known as chickpea water).

That’s it. It’s that simple. The process is still the same so the changes required are minimal

For more information about how to substitute ingredients to make your cakes and bakes vegan, check out my big vegan baking guide.

Top tips

Sugar thermometers

It’s not possible to tell if the sugar syrup is at the right temperature. Be patient and use a sugar thermometer to check that’s its got to the right temperature.

Electric mixers

One word of warning, this mixture gets incredibly thick so it takes a strong electric whisk and some serious arm muscles to keep beating if you don’t have a stand mixer.

Recipe paper versus icing sugar

Can you make nougat without rice paper? Of course! Instead of rice paper use a mix of icing sugar and cornflour to dust the tin and the top. This will stop it sticking to everything in sight.

Texture

In terms of texture this recipe will create a firm, chewy marshmallow like texture. If you want a harder, more brittle nougat then bring it to 150C.

Variations

I love how the cranberries are like jewels, dotted throughout the pillowy goodness. The pistachios with their rather festive green, give an added bite to the otherwise chewy sweet.

Can you think of any other ingredients you could add to nougat to make for a Christmas confection? Do leave your suggestions in the comments!

Vegan Cranberry and Pistachio Nougat on a plate

The recipe

Sweet, chewy nougat is a great carrier for all sorts of flavours, nuts, cherries, chocolate and many more. I’ve tried adding a festive twist to a classic nougat recipe with cranberries and pistachio.

Vegan Cranberry and Pistachio Nougat on a plate

Cranberry and Pistachio Nougat

Emma
This festive Cranberry and Pistachio Nougat is the perfect treat to put in your Christmas hampers this year!
No ratings yet
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 30 bite sized pieces
Calories 174.98 kcal

Equipment

  • 1 stand mixer
  • 1 Sugar thermometer
  • 1 18 x 28 cm tin

Ingredients
 
 

  • 500 grams liquid glucose
  • 550 grams caster sugar
  • 75 ml water
  • 80 ml aquafaba
  • 100 grams pistachios shelled
  • 100 grams dried cranberries
  • 2 edible rice paper sheets A4 size

Instructions
 

  • First begin by lining a 18 x 28 cm tin with baking paper. Trim the first sheet of edible rice paper and place in the bottom of the tin.
  • Add the glucose, sugar and water to a large sauce pan and place over a medium heat. stir as the sugar dissolves.
  • In the meantime add the aquafaba to the bowl of your stand mixer and begin whisking on a medium level until it is forming soft peaks.
  • When the syrup reaches 140C (285F) remove from the heat and slowly begin pouring it into the stand mixer as it continues to whisk this time on a low speed.
  • Once all of the syrup has been whisked in, turn the whisk up high and whisk until it forms stiff peaks.
  • Working quickly, beat in the vanilla paste and the cranberries and pistachios making sure they are evenly distributed.
  • Pour into the tin. Trim the second piece of edible rice paper then place on top of the nougat mix, pressing down gently.
  • Leave to set overnight before cutting into slices or cubes with a hot, sharp knife. Dusting the knife with icing sugar in between cuts will help to prevent it sticking.

Notes

The key to this recipe is having all of your ingredients laid out and ready to go. In summary, you will be heating the liquid glucose and sugar syrup first, adding this to freshly whisked aquafaba. Stay calm, and be careful. Liquid sugar burns!

Nutrition

Calories: 174.98kcalCarbohydrates: 39.84gProtein: 0.68gFat: 1.55gSaturated Fat: 0.19gPolyunsaturated Fat: 0.46gMonounsaturated Fat: 0.8gSodium: 22.49mgPotassium: 35.8mgFiber: 0.52gSugar: 28.18gVitamin A: 13.83IUVitamin C: 0.19mgCalcium: 3.88mgIron: 0.14mg
Keyword aquafaba, caster sugar, cranberries, liquid glucose, pistachio, rice paper wrappers
Tried this recipe?Let us know how it was!

More Christmas sweets

More Christmas recipes

For the full range of Christmas recipes on the blog, check out the Christmas recipe archive.



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