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!
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!
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.
Cranberry and Pistachio Nougat
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
Nutrition
More Christmas sweets
More Christmas recipes
For the full range of Christmas recipes on the blog, check out the Christmas recipe archive.
dimshum says
looks delicious- I love chewy nougat! Maybe try adding some candied chestnuts if you like them? Happy Christmas!
efwalt says
:-O I LOVE candied chestnuts how did you know!!! What a fab idea 🙂 Merry Christmas!